Another version of the Jordan Marsh Blueberry Muffin recipe

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/