MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jordan Marsh's Blueberry Muffins
 Categories: Breads, Fruits
      Yield: 12 servings
 
    1/2 c  Softened butter
  1 1/4 c  Sugar
      2 lg Eggs
      1 ts Vanilla extract
      2 c  Flour
    1/2 ts Salt
      2 ts Baking powder
    1/2 c  Milk
      2 c  Blueberries; washed, drained
           - picked over
      3 ts Sugar
 
  Set the oven @ 375°F/190°C.
  
  Cream the butter and 1 1/4 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 1/2 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.
  
  Leave the muffins in the muffin tin 3-5 minutes after
  baking & they'll be easier to remove from the pan.
  
  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.
  
  Recipe by: Jordan Marsh Stores
  Recipe by: Marian Burros
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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