When I was a little girl I would often stay at my Aunt Sue's. She lived in the city and she loooooved to shop. We would hop the city bus, she didn't drive, and take it downtown to the big galleria where all sorts of shops were. Mid-afternoon we always stopped by Jordan Marsh Bakery and got some little sweet to go with a cup of tea or cocoa. Gave us the energy to keep shopping! Of course I was only 9, so I still had lots of energy, but that bakery had the best blueberry muffins and when I stumbled upon their recipe it brought back so many good memories of the times I spent with my Aunt. This was the early to mid seventies so I used to be in awe of all the well-dressed ladies shopping. Women got dolled up to go out back then! Bouffant hairdo's were still in too-how I loved those...LOL! Now I go to the store and all I see are flannel pajama bottoms and messy buns on ladies. Girls you gotta get dolled up before you leave the house! But that has nothing to do with muffins so let's jut get on to the recipe.
I hope you enjoy them-they are delicious and they also pack and freeze well.
Jordan Marsh Blueberry Muffins
1/2 cup softened butter
1 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 -1/2 cup blueberries (fresh or frozen)
1/2 cup milk
1 tsp vanilla
Heat the oven to 375 degrees and line 24 muffin tins or grease 6 large Texas muffins. Cream together the butter sugar and eggs, whip til nice and fluffy. Add the dry ingredients to the cream mix alternating with the milk. So a little dry a little milk. Mix in the vanilla. Gently fold in the blueberries and bake for 25-30 minutes. You can sprinkle a bit of sugar on top before baking if you wish. *If using frozen blueberries toss in a bit of flour before you add them to the mix. Enjoy!
*This recipe is linked up with Gooseberry Patches Recipe Round-up!