For the same bake sale I described in my last post, I had some fresh blueberries in my refrigerator and i couldn’t wait to use them in this blueberry muffin recipe I found in the New York Times Essential Cookbook.
Jordan Marsh’s Blueberry Muffins
2 c flour
1/2 tsp salt
2 tsp baking powder
1 stick unsalted butter, softened
1 1/4 c plus 1 Tbsp sugar
2 large eggs
1/2 c whole milk
2 c blueberries, rinsed and picked over
Heat the oven to 375 degrees. Grease 12 large muffin cups. Sift together the flour, salt, and baking powder. Cream the butter and 1 1/4 c sugar in a large bowl until light. Add the eggs one at a time, beating well after each addition. Ad to the flour mixture, alternately with the milk, beating just until smooth.
Crush 1/2 c blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. Fill the muffin cups with batter. Sprinkle the remaining tablespoon of sugar over the tops of the muffins. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 30 minutes before removing from the pan.
Store uncovered, or the muffins will be too moist the second day.