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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jordan Marsh's Blueberry Muffins Recipe

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This recipe for Jordan Marsh's Blueberry Muffins is from Our Awesome Family's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour all purpose
½ teaspoon salt
2 teaspoons baking powder
½ cup milk - can use buttermilk
2 cups blueberries, washed, drained and picked over
1 teaspoon sugar -1 tsp for each muffin
Directions:
Directions:
1. Preheat the oven to 375.
2. Cream the butter and 1 1/4 cups sugar until light and fluffy. (About 5-8 minutes)
3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. Toss the berries in flour before adding, to keep them from sinking to the base of the muffin.
6. Line a 12-cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

 

 

 

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