1/2 C Butter
2 Eggs
2 C Flour
1/2 Tsp Salt
1 1/4 C Sugar
1/2 C Milk
2 Tsp Baking powder
1 1/2 C Blueberries
On slow speed, cream butter and sugar. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternating with milk.
Mash 1/2c blueberries and stir in by hand. Add rest of blueberries, whole. Fill muffin cups high and sprinkle with sugar. Bake 375 F, 25-30 minutes. Remove from pan carefully.
My notes: Stop looking for great blueberry muffins, these are delicious! They are in Nick Malgieri’s How to Bake listed as Jordan Marsh Blueberry Muffins.
Shared by Sherilyn Schamber
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