Tuesday, March 9, 2010

Jordan Marsh Blueberry Muffins


I remember the bakery box these came in and the delicious sugary crunch on top. They're terrific.

Cream together:

1/2 cup butter
1 cup sugar
2 eggs
1 t. vanilla

Mix dry ingredients:

2 cups flour
1/2 t. salt
2 t. baking powder

1/2 cup milk

Add dry ingredients to creamed mixture, alternating with the 1/2 cup MILK.

Mash 1/2 cup blueberries. Add to muffin mix. Fold in additional 2 cups blueberries.

Fill muffin tins 2/3 full and sprinkle with turbinado sugar (for an extra crunchy top). Bake at 375 for 25-30 minutes.

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