Prep 1 hr
Cook 30 mins
Some of the berries get mashed into the batter, giving these a very unique look and taste. Supposedly from Jordan Marsh, according to the community cookbook I found this in. These are rich and delicious. NOTE: You really only can use fresh berries for this particular recipe. I did try using frozen once and they really didn't turn out as well. I prefer to use margarine in this recipe as it makes them puff higher and stick less, but butter is fine if that is all you have handy.
- 1⁄2 cup margarine or 1⁄2 cup unsalted butter, at room temperature
- 1 1⁄4 cups sugar
- 2 large eggs
- 1⁄4 cup skim milk or 1⁄4 cup whole milk
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 cups all-purpose flour
- 2 1⁄2 cups fresh blueberries
- 2 teaspoons demerara sugar, for topping (or any coarse sugar)
- Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
- Cream together the butter and sugar until fluffy.
- Add eggs, one at a time, until well blended.
- Mix together flour, baking powder, and salt.
- Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
- Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
- Portion into the prepared tins using an ice cream scooper or ladle.
- Sprinkle the extra sugar on top and bake for 25-30 minutes.
- Cool 30 minutes before removing from the pan.