"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Jordan Marsh Blueberry Muffins Recipe

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This recipe for Jordan Marsh Blueberry Muffins, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karon Davenport Nason 1954
Added: Saturday, July 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 tbsp (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 (preferably bleached)
2 teaspoons baking powder
1/2 cup buttermilk or milk
1 pint blueberries, rinsed, drained and dried

Directions:
Directions:
One 12-cavity muffin pan with paper liners

1. Set a rack in the middle of the oven and preheat to 375 degrees F.

2. 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.

3. Crush a quarter of the berries and stir into the batter; fold in the remaining berries whole.

4. Spoon the batter into the muffin pan. Sprinkle the tops with some sugar.

5. Bake the muffins about 30 minutes, until well risen and deep golden. Cool the muffins in the pan.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
Excellent Blueberry Muffins

 

 

 

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