When my mom and her sisters were young, they would go to a department store in Boston, Massachusetts called Jordan Marsh where they sold Blueberry Muffins. Somehow, someone got the recipe and the rest is history.
If you've never had blueberry muffins made from scratch, just you wait. These are so yummy and you definitely won't miss that sugary crumb topping that I usually love so much on (store-bought) blueberry muffins.
Jordan Marsh Blueberry Muffins
2 cups flour
2 tsp. baking powder
1/2 cup butter, softened
1 cup sugar
1 tsp. vanilla
1/2 cup milk
2 cups blueberries
Preheat oven to 350 degrees Fahrenheit. Grease muffin pan or line with paper baking cups.
In a small bowl, stir flour and baking powder together. Set aside.
In a separate bowl, cream together butter and sugar. Add eggs and vanilla; beat well.
Beginning and ending with the dry ingredients, alternate adding dry ingredients and milk to creamed mixture, mixing well after each addition.
Fold in blueberries (if frozen, toss with 2-3 tsp. flour from the measured amount to keep them from sinking and leaking) and nuts.
Pour or scoop dough into muffin pan (dough will be thick). Bake for 30 minutes until gorgeous and golden.
Craving more yummy creations? Check out my other recipes here!