Blueberry Muffins

* Exported from MasterCook *

Blueberry Muffins

Recipe By : Redbook, March 1984
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter -- room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups blueberries -- (fresh or frozen)
-- see note
1 tablespoon sugar -- (topping)
1/4 teaspoon nutmeg -- (topping)

Heat oven to 375 degrees. Grease and flour twelve 2 1/4 inch muffin cups
and thoroughly
grease to tops of the tins between the cups. Sift together flour, baking
powder and salt. In a
medium sized bowl, beat butter a few minutes until fluffy. Beat in sugar
until well blended. Beat in the eggs thoroughly; add the vanilla. Stir
in
flour mixture about half at a time. Stir in 2 cups of blueberries, and
if
desired, another 1/2 cup of berries, mashed. Spoon batter into prepared
cups, filling them to the top. Sprinkle with the nutmeg sugar. Bake 25
to
30 minutes until golden.Let the muffins cool at least 30 minutes in the
pan
before removing. Warm for about 7 minutes at 350 degrees before serving.
Makes 1 dozen.
Note: If you wish to remove muffins from cups while warm, use only 1 1/2
cups of berries

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NOTES : In the Boston area, Jordan Marsh's blueberry muffins are to
muffins
what the Parker
House restaurant is to rolls. The following recipe, is from a
south-of-Boston dairy-farming family, is purported to be the actual,
factual, genuine, Jordan Marsh article.