Jordan Marsh Muffins

(originally made 8/2011)

Still getting blueberries from my dad's, though it's slowly down considerably.   Saturday morning I was headed to drop of Jake and pick some more, so I wanted to use up some of what I had in the fridge.    Muffins go over well here, and Carol had recommended this recipe and I knew if she said it was a winner, it would be!    :)    I used the regular muffin tin, lined with papers which I also sprayed.   I sprayed the top of the pan, and they popped out no problem.

The texture on these is so nice, and I always love the added crunch of raw sugar on top of my muffins and quick breads.     I also added a 1/2t of cinnamon to the batter.   I should have made a double batch, I gave some to my dad, Tim helped himself to a bunch last night and Jake just had one for breakfast.    :)   Thanks so much Carol!   :)


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2            c.  butter or margarine -- softened-- used butter
  1                 c.  sugar
  2                     eggs
  2                 c.  all-purpose flour
  2               tsp.  baking powder
     1/2          tsp.  salt
1/2 tsp cinnamon (my addition)
     1/2            c.  milk
  1               tsp.  vanilla extract
  2                 c.  blueberries -- fresh or frozen (if using frozen berries, do not thaw)
                        Granulated sugar for sprinkling on tops-  used raw sugar

Grease a 6 c. jumbo muffin pan-the cups as well as the top of the pan, or grease and flour the cups and top of a 12 c. regular size muffin pan.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour, baking powder and salt. Combine milk and vanilla (I do this right in the measuring cup). Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the dry ingredients; mix until well combined. Dust blueberries with a little flour to prevent them from sinking to the bottom of the muffins. Fold berries into batter. Pile the batter evenly between the muffin cups (I use a cookie or ice cream scoop and pile it in-no need to spread it out once it's in the cups.) Sprinkle tops with granulated sugar. Bake in a preheated 375 degree oven 35-40 minutes for the jumbo muffins or 25-30 minutes for the regular size or until a toothpick inserted in the center comes out clean. Cool in pans 15-20 minutes. Run a butter knife around and under muffin to aid in removal from pans. Place on wire rack and cool completely. Makes 6 jumbo or 12 regular size muffins.

* It's going to look like WAY too much batter in each muffin cup-it's not. Just make sure that you grease the cups and the WHOLE top of the pan-and grease and flour the regular pans. Paper liners don't work with these muffins-they stick real bad to the paper. If you make sure the pan is greased (or sprayed with non stick cooking spray) all over it should be fine. Again-I STRONGLY recommend investing in the jumbo pan if you don't have one already-I do all my muffins in them now.

  "from Carol1229"


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