Bakery Style Blueberry Muffins

Hello Ladies! I love waking up and making a hot tin of muffins to have with my tea.  Slather rich, creamy butter on that muffin and you have yourself a slice of heaven!  This is my go to blueberry muffin recipe. Since finding this one I have never made another-IT'S THAT GOOD!

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

Ingredients:

1/2 cup softened butter

1 cup sugar

2 eggs

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

Directions:

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!

MAKING BREAKFAST SPECIAL

In my Rise & Shine post the other day I talked a bit about rising early and having a tasty breakfast ready for the family. As home keepers we have control over the mornings and how they unfold for our families.  I firmly believe starting the day pleasantly only helps set the tone for the rest of the day. 

Breakfast to me is important.  I really do find everyone's mood more pleasant and positive the mornings I am able to have a nice table set and a homemade breakfast on the table.  

A couple of ladies wrote and asked how in the world can you do from scratch dishes in the morning with youngsters around.  A bit of preplanning is how! Think fast recipes and think of food that can be made ahead and frozen or refrigerated.  I make a lot of waffles. I usually cook up a huge batch and freeze them. Then we just pull them out and toast them the same way ol' Eggo does--easy! They keep very well too, so if you make a big batch, refrigerate them and pull them out a few morns a week. I even cook big batches of sausages and either freeze or refrigerate those too.  I use a recipe from an old Betty Crocker cookbook. There are skads of recipes for waffles on the internet. Try one!

Another favorite is blueberry muffins. These muffins are to die for! Years ago the Jordan Marsh bakery was in one of the malls. My aunt would take me shopping and we would always stop by the bakery for our muffin and coffee before catching the bus home.  These are the moistest muffin 'eva!  They not only cook up easy and quick, they freeze well also.  Do give them a try and remember, with a bit of preplanning you can have lovely breakfasts ready a few days a week, too.

Jordan Marsh Blueberry Muffins

Ingredients:

1/2 cup softened butter

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 tsp vanilla

2.5 cups fresh blueberries

Preheat the oven to 375 and spray muffin tin, either texas muffin size (6), or  smaller tin (12). With the smaller tin you should get 24 muffins.

In a bowl mix up the flour, baking powder, and salt. Set aside.

In a mixer mix up the butter and sugar until smooth. Add the eggs one at a time mixing well to incorporate.  

Add the dry ingredients to the wet and beat in the milk and vanilla well.  Fold in the blueberries with a spatula. Fill tins and bake for approximately 25-30 minutes. You can sprinkly the tops with a bit of sugar before baking if you wish.

*Linked up with Janelle's Feasting in Fellowship Fridays!