Jordan Marsh Fresh Blueberry Muffins

Submitted by HeatherFeather

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Serves: 12-18

ingredients

• 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)

directions

1. 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.
2. Cream together the butter and sugar until fluffy.
3. Add eggs, one at a time, until well blended.
4. Mix together flour, baking powder, and salt.
5. Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
6. Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
7. Portion into the prepared tins using an ice cream scooper or ladle.
8. Sprinkle the extra sugar on top and bake for 25-30 minutes.
9. Cool 30 minutes before removing from the pan.