Jordan marsh bleuberry muffins

Yield: 12 Servings

Measure Ingredient
½ cup Butter
1¼ cup Sugar
2 \N Eggs
2 cups Flour
2 teaspoons Baking powder
½ teaspoon Salt
2½ cup Blueberries
½ cup Milk
\N \N Sugar for topping

This recipe is actually from Jordan Marsh, but a former co-worker gave it to me. I don't like blueberries, so I use the apple cinnamon substitution.

Cream butter & sugar; add eggs and mix well. Sift dry ingredients and add to creamed mixture alternately with milk. Fold in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 cups, and sprinkle with sugar. Bake at 375 degrees for 20-25 minutes--sometimes takes a bit longer if batter is rel cold from using frozen berries (don't need to defrost them). Cool in pan. Notes: Do not use the blueberries in heavy syrup, use butter not margarine. If you want to use apple instead, use about 2½ cups, chopped into small pieces, and then sprinkled with cinnamon-sugar.

These muffins are HUGE and really good (and I'm not usually a muffin fan).




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