JORDAN MARSH BLUEBERRY MUFFIN|
1/2 c. butter
2 c. flour, unsifted
1 c. sugar
1/2 c. milk
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. blueberries
2 tsp. sugar (for top)
Cream sugar and butter until fluffy. Add eggs one at a
time and mix until blended. Sift dry ingredients and add
alternately with milk and vanilla. Mash 1/2 cup berries and
stir in by hand. Add rest of berries and mix in by hand.
Grease muffin tins well (surface of tin also). Pile mixture
high in each cup. Sprinkle sugar on top. Bake at 375 degrees for 25
minutes. Cool in pan before removing to rack. Makes 12 large
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