If you are of a certain age and grew up
in a certain location in New England, you know of the Jordan Marsh
Blueberry Muffin. A department store similar to Dillard's and
Macy's, the latter absorbed many of these stores in the 1990s and
eventually phased out the muffins. A google search of “Jordan
Marsh muffins” will yield multiple versions of this recipe from
websites such as King Arthur Flour, Cooks.com, Epicurious.
The version I have I found several
years ago in my reading travels and matches very closely to the
version available from the Boston Globe's website.
I like this recipe because it uses 2
cups (1 pint) fresh or frozen blueberries and it's a great way to use
blueberries which were frozen over the summer when they were
plentiful and in season.
½ cup (1 stick) butter softened
1 ¼ cups sugar
2 eggs
½ cup evaporated milk
2 cups flour
2 teaspoon baking powder
½ teaspoon salt
2 cups (1 pint) fresh or frozen
blueberries
Extra sugar for sprinkling (optional)
Preheat oven to 375 degree farenheit.
In large bowl, cream butter and sugar.
Add eggs. Add dry ingredients alternately with milk. Fold in
berries.
Line a 12 cup baking tin with baking
cups. Fill all baking cups equally with batter. Sprinkle tops with
sugar.
Bake 25 – 30 minutes or until
toothpick inserted in center or a muffin in middle of tin comes out
as only purple. Remove from oven. Cool. Serve. Store any leftovers
in air-tight container/
