mmmm these came out very good! maybe I didn’t let them sit long enough? because a few of them crumbled and broke when I tried to take them out of the muffin cups. they didn’t stick just fell apart when I touched them to get them out. so yummy!!!! plus I am very proud because this is the first time I made muffins from scratch!
Jordan Marsh Blueberry Muffins from proceed with caution
2 cups sifted all purpose flour
2 tsp baking powder
½ tsp salt
½ cup butter (that’s one stick)
1 ¼ cups sugar
½ cup milk
2 ½ cups blueberries (used one dry pint of Maine blueberries, my favorite!)
2 tsp sugar, for dusting tops
Preheat oven to 375 degrees. Grease well muffin pans (bottom and top).
In large bowl, cream butter with sugar until light and fluffy. Add eggs one at a time, beating after each addition until well blended.
Sift flour with baking powder and salt. Then add flour mixture to butter/egg/sugar mixture alternately with milk, beating by hand just until combined.
With a fork, mash ½ cup blueberries and add into mixture. Add rest of blueberries, mixing in gently. Fill muffin cups about 3/4 full and sprinkle with sugar. Bake 25-30 minutes or until lightly browned. Let cool in pans about 1/2 hour before removing.