Source: A former baker at Jordan Marsh
Yield: 12
8 tablespoons (1 stick) soft, unsalted butter
1-1/4 cups sugar, plus more for sprinkling the tops of the muffins
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk or soy milk
1 pint blueberries, rinsed, drained and dried
Set a rack in the middle of the oven and preheat to 375°F.
Cream the butter with the sugar and salt by hand, or with an electric mixer, until light. Beat in the eggs, one at a time, until smooth. Mix the flour and baking powder together well and stir into the batter, alternating with the buttermilk.
Crush a quarter of the berries and stir into the batter; fold in the remaining berries whole.
Spoon the batter into the muffin pan. Sprinkle the tops with extra sugar.
Bake the muffins about 30 minutes, until well risen and deep golden. Cool the muffins in the pan.
Poster's Notes:
Jordan Marsh was a department store in Boston for many years, Their muffins were
considered the best of the best, and it was a sad day when they were bought by
Macy's, which closed the bakery.