Jordan Marsh Blueberry Muffins

• Vegetarian

• Produce

  • 2 1/2 cups Blueberries

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 2 cups Flour
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla
  • 1 1/4 cups White sugar

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Milk

Found on throughherlookingglass.com

Description

Ingredients

• 1/2 cup butter, room temperature
• 1 1/4 cups white sugar
• 2 eggs
• 1/2 cup milk
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 2 1/2 cups blueberries (if frozen, thaw and drain)
• 2 tablespoons sugar for topping

Directions

• With a mixer, cream butter and sugar until fluffy.
• Add eggs, one at a time.
• Mix well after each.
• Separately, sift dry ingredients together or mix well with a fork.
• Add dry ingredients to creamed butter mixture, alternating with milk and vanilla.
• (If blueberries were frozen, thaw and drain, then sprinkle with an extra tablespoon or two of flour to absorb the blueberry juice.)
• Fold in the berries very gently.
• Grease muffin pan well and carefully grease the top of the muffin pan also.(These muffins spill over onto the top of the pan, aw shucks.)
• Be sure to use tin foil muffin cup liners also.
• Fill muffin cups completely full. (A cookie scoop works nicely)
• Sprinkle sugar over tops and bake at 375 degrees for 25 minutes or til golden brown.
• Cool in pan for 20 minutes.
• Gently loosen muffin crowns from the top of muffin pan with small, sharp knife and remove muffins from the pan.
• Big, beautiful, yummy muffins... comin your way!