Yield: 12 Muffins

Adapted from Yankee Magazine

2015: Jordan Marsh was a New England fixture for a long time. It was acquired by Macy’s around 2001 which saw the demise of the in-store dining room. They were well known for these blueberry muffins.

• 8TBS butter
• 1cup sugar
• 2large eggs
• 2cups un-sifted flour
• 2tsp baking powder (HA: reduce to 1½ tsp)
• ½teaspoon salt
• ½cup milk
• 1½tsp vanilla extract
• 2½cups large fresh blueberries
• 2TBS demerara or pearl sugar (for top of muffins)

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, add all dry ingredients and whisk to combine.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Add the remaining whole berries and stir in gently by hand.

Spray a 6 (large) or 12 (regular) muffin baking pan with Baker’s Joy (or other non-stick spray). These tend to stick, so paper muffin cut liners are highly recommended instead of spray.  Fill muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.