Jordan Marsh’s Blueberry Muffins¶
Meta¶
- Website
- Total time: 40
- Yields: 12 serving(s)
| Nutrient | Value |
|---|---|
| @context | http://schema.org |
| calories | 260 |
| unsaturatedFatContent | 3 grams |
| carbohydrateContent | 42 grams |
| fatContent | 9 grams |
| fiberContent | 1 gram |
| proteinContent | 4 grams |
| saturatedFatContent | 5 grams |
| sodiumContent | 174 milligrams |
| sugarContent | 25 grams |
| transFatContent | 0 grams |
Ingredients¶
- ½ cup softened butter
- 1 ¼ 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
Preparation¶
Preheat the oven to 375. Cream the butter and 1 ¼ cups sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk. Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. 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. 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.