This is my adaptation of  Jordan Marsh’s Blueberry Muffins, a recipe that appeared in NY Times in 1987. These muffins, served in the Jordan Marsh department store was, reputedly,  the best blueberry muffins in Boston!

Ingredients:

1/2 C softened butter
1 1/4 C sugar (I use 1 C sometimes)

2 eggs
1 t vanilla

2 C flour
1/2 t salt
2 t baking powder

1/2 C milk (or soy milk)
2 C blueberries (I have used a mix of blueberries and boysenberries)
3 t sugar for sprinkling (optional)

Preparation:

Preheat oven to 375 deg (350 deg conv oven).

Cream butter and sugar until light.

Add eggs beating well. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Fold in blueberries.

Line a 12 cup standard muffin pan with cupcake liners and fill with batter. Sprinkle the 3 t sugar over the tops of the muffins.

Bake at 375 deg (350 conv) for about 30-35 min.

Cool on rack.

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