I remember when I was a kid we’d go to Jordan’s Basement with my mother. Frankly, it was horrible. The only way I’d agree to go without carrying on was to make her promise to buy me something. There was also the trip to the food area and those great blueberry muffins.
Bill contributed this recipe. I didn’t ask him how she managed to get the Jordan Marsh recipe, but I’ve made the smallest of changes to his recipe. For the sugar on top, I’m recommending Demerara sugar.
You can, of course, grease the muffin tins and cook directly in the tin. I, however, prefer to use the muffin cups inside the tin.
1/2 cup of butter, softened
1 cup of sugar
1 tsp of pure vanilla
2 cups of all-purpose flour
2 tsp of baking powder
1/2 tsp of salt
1/2 cup of milk
2.5 cups of fresh blueberries
Demerara sugar (for sprinkling on top)
Preheat your oven to 375 degrees. Either grease your muffin tins or place your muffin cups inside the tin.
Cream together the butter and sugar using a hand mixer. Add the eggs and vanilla and mix well.
Combine the flour, baking powder and salt. Add the dry ingredients to the butter and sugar mixture, alternating with the milk. Mix well with a hand mixer.
Gently fold in the blueberries.
Spoon the mixture into each of the muffin cups until they are about three-quarters full. Sprinkle Demerara sugar on top.
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped butter and a nice, strong cup of coffee or espresso.