Saturday, May 15, 2010


In my quest to get the freezer ready for this year's bounty I am making muffins with some of the remaining fruit.  I had to really search to find any blueberries left because as far as the family is concerned this is the muffin that they always want.  It is a wonderful recipe, very moist and with just the right amount of cinnamon.  It works well with miniature muffin tins too.

FAMILY FAVORITE JORDAN MARSH MAINE BLUEBERRY MUFFINS Blueberries, from either a Maine marsh or the sandy shores of Lake Michigan, add a burst of summer sunshine to anything. Jordan Marsh is a department store on the East Coast and this recipe is attributed to be from their food stores. However, I like to picture the marshes near Nelda and Mike’s with the green pines framing them and imagine one of them is named Jordan Marsh.


1/2 c butter or vegetable oil or (half butter or oil and half applesauce)
1 c sugar
2 eggs
2 c flour
2 t baking powder
1/2 t cinnamon
1/2 t salt
1 t vanilla extract
1/2 c milk
2 c blueberries, fresh or frozen
2 t sugar for muffin tops

Soften butter, if using. Using an electric mixer, cream butter or oil together with the one cup of sugar. Add eggs, one at a time; beat well until blended. With a rubber spatula, fold in dry ingredients, vanilla, blueberries and milk. Grease 12 muffin tins or use cupcake liners, I spray the inside of the paper liners. (I usually end up with 14 muffins as my old muffin tins are small.) Using an ice cream scoop, fill muffin tins to the top with batter. Sprinkle the tops of the muffins with the two teaspoons sugar. Bake in preheated 375°F oven for 25 to 30 minutes.

Spray inside of lines so they peal off easily and you get every crumb of these yummy muffins.

Mix dry ingredients together.

Cream butter or oil with sugar.

Beat in eggs, one at a time.

Fold in dry ingredients.

Add milk and vanilla.

Fold in blueberries.

Scoop batter into prepared muffin tins filling them to the top.

Sprinkle tops with sugar.

Ready for the oven.

Ready to eat!!!  Enjoy!

No comments:

Post a Comment