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8 tablespoons (1 stick) soft, unsalted butter
Set a rack in the middle of the oven and preheat to 375°F.
Cream the butter with the sugar and salt by hand, or with an electric mixer, until light. Beat in the eggs, one at a time, until smooth. Mix the flour and baking powder together well and stir into the batter, alternating with the buttermilk.
Crush a quarter of the berries and stir into the batter; fold in the remaining berries whole.
Spoon the batter into the muffin pan. Sprinkle the tops with extra sugar.
Bake the muffins about 30 minutes, until well risen and deep golden. Cool the muffins in the pan.
Poster's Notes:
My memory of it was being bored one time while shopping with my Mom, and deciding to go visit the toy department. I got on the elevator, but didn't know what floor to go to, so got off and found myself in the men's department. When I asked one of the clerks for directions to the toy department, she sat me down and called security, who found my mom and had her come get me. As you may suspect, I was very young and pre-literate at the time.
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1-1/4 cups sugar, plus more for sprinkling the tops of the muffins
1/2 teaspoon salt
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup buttermilk or milk
1 pint blueberries, rinsed, drained and dried
Jordan Marsh was a department store in Boston for many years, Their muffins were considered the best of the best, and it was a sad day when they were bought by Macy's, which closed the bakery.