Monday, May 20, 2019
"JORDAN MARSH" BLUEBERRY MUFFINS
Blueberry season started early this year. Saw a post on facebook that a place on Pinemount opened on 5/20. I called my blueberry buddy Carole and were there at 7am when they opened the gate.
Carol shared this recipe with me many years ago and I've made it so many times and now it's time to share with you.
1/2 c. butter or margarine, softened
1 c. granulated sugar
2 large eggs
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla extract
2 c. fresh blueberries
Granulated sugar for sprinkling on tops
Preheat oven to 375 degrees. Grease a 6 c. jumbo muffin pan-the cups as well as the top of the pan, OR grease and flour the cups and top of a 12 c. regular size muffin pan. You can also use paper liners.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder and salt.
Combine milk and vanilla (I do this right in the measuring cup). Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the dry ingredients; mix until well combined.
Dust blueberries with a little flour to prevent them from sinking to the bottom of the muffins. Fold berries gently into the batter.
Pile the batter evenly between the prepared muffin cups (I use a cookie or ice cream scoop and pile it in-no need to spread it out once it's in the cups.) Sprinkle tops LIBERALLY with granulated sugar.
Bake @ 375 degrees for 35-40 minutes for the jumbo muffins or 25-30 minutes for the regular size or until a toothpick inserted in the center comes out clean.
Cool in pans 15-20 minutes. Run a butter knife around and under muffin to aid in removal from pans. Place on wire rack and cool completely. Makes 6 jumbo or 12 regular size muffins.