A December 2004 Boston Globe article said, "For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic." (http://www.boston.com/ae/food/articles/2004/12/27) I like them best when taken to group functions, e.g., family reunions, and heated on-site; "oohs" and "ahhs" are heard all around!
Cool: 30 Minutes
Reheat: 7 Minutes
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- 2 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1/2 cup(s) butter room temperature
- 1 cup(s) granulated sugar
- 2 eggs room temperature
- 1 teaspoon(s) vanilla
- 1/2 cup(s) milk
- 2 1/2 cup(s) blueberries
- 1 tablespoon(s) sugar
- 1/4 teaspoon(s) nutmeg
- Preheat oven to 375 degrees.
- Grease and flour (or spray with Baker's Secret) a tin of large muffin cups (2 3/4 in.) Be sure to spray the space between the cups as these muffins are meant to rise up and out of the cups.
- Sift together flour, baking powder and salt; set aside.
- In medium bowl beat butter until fluffy.
- Add sugar gradually and beat until well-blended.
- Add eggs one at a time; mix thoroughly.
- Add vanilla.
- Add flour mixture and milk, alternating, about half at a time.
- Gently stir in berries by hand. (Note: if planning to remove muffins from tin while warm, use only 1 1/2 c. berries.)
- Spoon batter into prepared cups, filling them to the top.
- Sprinkle with sugar mixed with nutmeg.
- Bake 25-30 minutes, until golden.
- Cool muffins at least 30 minutes in the pan before removing.
- Warm for about 7 minutes at 350 degrees before serving.
- My hand-copied recipe says 256 cal. per muffin.
This recipe is a personal recipe added by itsmpike and has not been tested or endorsed by MyRecipes.
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Blueberry Muffins Recipe at a Glance
- COURSE: Breakfast/Brunch