This special recipe comes from my mom, Mary Cook. Served in the original Jordan Marsh store in Boston, these muffins were always a family favorite. As spring arrives, they’re such a delightful addition to any breakfast, brunch, or holiday gathering—and now blueberries are plentiful in our grocery stores year-round. Enjoy!
Ingredients
- ½ cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 ½ cups blueberries
- Sugar for sprinkling on muffins
Directions
In a large bowl, cream butter and sugar until light and fluffy with an electric mixer on medium speed. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt. Add alternatively to creamed mixture with milk and vanilla. Crush ½ cup berries and add to batter. Fold remaining berries into batter and spoon into 12 greased muffin tins.
Sprinkle tops with sugar. Bake at 375 degrees for 30 minutes or until a toothpick inserted in the centers comes out clean. Cool in pan for five minutes and turn onto wire rack.