A favorite in our home during blueberry picking season when we’d head to the hills to pick high bush berries.  This recipe is supposedly from the old Jordan Marsh department store, a staple for New England shoppers for many years.

 

Makes 12 muffins

 

Pre-heat the oven to 375 degrees

 

½ cup butter

2 cups flour

½ teaspoon kosher salt

1 cup granulated sugar

2 large eggs

½ cup milk

2 teaspoons baking powder

2 ½ cups blueberries (mash ½ cup with a fork)

1 ½ teaspoons vanilla

2 tablespoons coarse sugar mixed with a few gratings of fresh nutmeg to top the muffins

 

Cream the butter and sugar in a mixing bowl until light and fluffy

Add the two eggs and vanilla

In a second bowl, combine the flour, baking powder & salt.

Stir in the mashed blueberry

Alternate adding the dry mixture with the milk into the butter mix until combined.  Do not over mix.

Gently fold in the remaining whole berries.

Scoop into a prepared muffin tin.

Top with coarse sugar & nutmeg mixture

 

Bake for 20-25 minutes until tester comes out free of batter.

Let cool in pan.