This recipe goes back to the 1990's; famous at Jordan's department store. Jordan's was absorbed by Macy's and now 2020 Macy's could easily disappear. Just a bit of historic trivia. I had frozen blueberries on hand, but fresh is recommended. If you do use frozen; do not crush the 1/2 cup. Rinse several times before using and pat dry with a paper towel. Do not skip sprinkling the sugar on top before baking. Take "lightly greased" not lightly; mine stuck to pan a bit. May use paper liners next time.
Ingredients:
- 8 tablespoons unsalted butter, at room temperature ( I soften in the wrapping in the microwave, watch closely)
- 1 cup sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 cup milk
- 2 1/2 cup blueberries (see above)
- 1/4 cup sugar, for topping
Directions:
Preheat the oven to 375-degrees and grease a 12-cup muffin tin; or line the tin with papers and grease the papers.
In an upright mixer, beat together the butter and sugar until well-combined.
Add the eggs one at a time, scraping the sides and bottom of bowl and beating well after each addition.
Beat in the baking powder, salt and vanilla.
Add the flour alternating with the milk, beating gently just to combine.
Mash 1/2 cup of blueberries (only if use fresh). Add the mashed and whole berries, stirring just to combine and distribute.
Scoop batter by heaping 1/4 cupful into prepared muffin pan.
Sprinkle 1 teaspoon sugar atop each muffin.
Bake muffins for 25-30 minutes, until light golden brown on top and tested in middle with toothpick until comes out clean.
Remove from oven and loosen their edges from pan and after 10 minutes transfer to wire racks to cool.
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