*  Exported from  MasterCook  *
 
                             Blueberry Muffins
 
 Recipe By     : Redbook, March 1984
 Serving Size  : 12   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          all-purpose flour
    2      teaspoons     baking powder
      1/2  teaspoon      salt
      1/2  cup           butter -- room temperature
    1      cup           granulated sugar
    2      large         eggs
    1      teaspoon      vanilla extract
      1/2  cup           milk
    2      cups          blueberries -- (fresh or frozen)
                          -- see note
    1      tablespoon    sugar -- (topping)
      1/4  teaspoon      nutmeg -- (topping)
 
 Heat oven to 375 degrees.  Grease and flour twelve 2 1/4 inch muffin cups
 and thoroughly
 grease to tops of the tins between the cups.  Sift together flour, baking
 powder and salt.  In a
 medium sized bowl, beat butter a few minutes until fluffy.  Beat in sugar
 until well blended.  Beat in the eggs thoroughly;  add the vanilla.  Stir
 in
 flour mixture about half at a time.  Stir in 2 cups of blueberries, and
 if
 desired, another 1/2 cup of berries, mashed.  Spoon batter into prepared
 cups, filling them to the top.  Sprinkle with the nutmeg sugar.  Bake 25
 to
 30 minutes until golden.Let the muffins cool at least 30 minutes in the
 pan
 before removing.  Warm for about 7 minutes at 350 degrees before serving.
 Makes 1 dozen.
 Note:  If you wish to remove muffins from cups while warm, use only 1 1/2
 cups of berries
 
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 NOTES : In the Boston area, Jordan Marsh’s blueberry muffins are to
 muffins
 what the Parker
 House restaurant is to rolls.  The following recipe, is from a
 south-of-Boston dairy-farming family, is purported to be the actual,
 factual, genuine, Jordan Marsh article.