Page 108 - 201415_TOH_Cookbook

BLUEBERRY
MUFFINS
TURNBULL FAMILY, HARVARD, MA
INGREDIENTS
Makes 12 muffins
1/2 cup (8 tablespoons) butter, softened
1 cup granulated sugar, plus extra for sprinkling on top
2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 1/2 cups fresh blueberries
“We make these for breakfast and enjoy them with lots of butter. They won a first prize in the blueberry muffin category at the Bolton Fair in August of 2014! They are based on the Jordan Marsh blueberry muf- fin recipe. Be sure to pile the batter nice and high and to sprinkle with sugar for big muffin tops.” Kathleen Turnbull
PREPARATION
1. Preheat oven to 375°F. Coat a 12- cup muffin pan with nonstick spray. Have a cooling rack ready.
2. In a bowl cream together the butter and sugar using an electric beater until the butter is light and fluffy. Beat in the eggs, one at a time, mix- ing well after each addition. Beat in the vanilla.
3. In a separate bowl whisk together the flour, baking powder and salt. Gradually add the flour mixture, alternating with the milk, to the butter mixture, mixing until just combined. Using a spatula, fold in the blueberries. Fill the prepared pan with the batter, piling it high into each muffin cup. Sprinkle sugar on top.
4. Bake for 25 to 30 minutes. Cool on a cooling rack. After several min- utes, run a knife around the edge of each muffin and remove from the pan. Cool completely on the cooling rack.
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