Jordan Marsh’s Blueberry Muffins

Ingredients

• ½ cup softened butter
• 1¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk
• 2 cups blueberries, washed, drained and picked over
• 3 teaspoons sugar

Instructions

1. Step 1: Preheat the oven to 375.
2. Step 2: Cream the butter and sugar until light.
3. Step 3: Add the eggs, one at a time, beating well after each addition. Add vanilla.
4. Step 4: Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5. Step 5: Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6. Step 6: Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
7. Step 7: Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.