Jordan Marsh Blueberry Muffins

 

I read Kitchen Yarns by Ann Hood a few weeks ago and she had this recipe in the book.  I'd never heard of Jordan Marsh Bakery but the recipe sounded so good I had to try it and it did not disappoint.  I've tried a number of Blueberry Muffin recipes and this is by far my new favorite.

1/2 cup butter, room temperature

1 cup sugar, plus 2 teaspoons for the muffins' tops

2 eggs, room temperature

2 cups of flour

2 teaspoons baking powder

1/2 cup milk, room temperature

2 1/2 cups blueberries

1 teaspoon vanilla

Preheat oven to 375 degrees.

On low speed, cream the butter with the sugar until it's fluffy.

Add the eggs one at a time until blended in.

Sift the dry ingredients, add to the mixture, alternating with the milk.

Mash 1/2 cup of the berries and stir into the mixture by hand.

Add the rest of the berries whole and stir by hand.

Grease 12 muffin tins or use paper liners.

Fill each cup to the top and sprinkle with a bit of sugar.

Bake for 30 minutes.