Jordan Marsh's Blueberry Muffins

By RoketJSquerl

Source : The Essential New York Times Cookbook by Amanda Hesser

Ingredients

• directions:
• 2 cups all purpose flour (280 g)
• 1/2 tsp salt (3 g)
• 2 tsp baking powder (8 g)
• 8 tbsp unsalted butter (120 g), soften
• 1-1/4 cups plus 1 tbsp sugar (280 g plus 1 tbsp)
• 2 large eggs
• 1/2 cup whole milk (125 g)
• 2 cups blueberries, rinsed and picked over (250 g)

Details

Servings 12
Adapted from indochinekitchen.com

Preparation

Step 1

Heat oven to 375F. Grease muffin cups. Sift together the flour, salt, and baking powder.
Cream the butter and 1-1/4 cups sugar in a large bowl, until light. Add the eggs one at a time, beating well after each addition. Add to the flour mixture alternately with milk, beating just until smooth.




Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. Fill the muffin cups with batter. Sprinkle the remaining tablespoon of sugar over the tops of muffins. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool for 30 minutes before removing from the pan.




Store, uncovered, or the muffins will be too moist the second day.




I did adjust the amount of sugar called for, I used only 1 cup, instead of 1-1/4 cups listed in the recipe. The sweetness of the muffins is great for me that way with less sugar. When I used less than 2 cups of blueberries (or any chopped fruit), the muffins came up to be rather flat. The batter really needs good solid foundation for it to be able to rise above the cups. So, be generous and you will not regret it.