Jordon Marsh's Blueberry Muffins

This is the recipe for blueberry muffins that were sold at Jordon Marsh in Massachusetts. The creator, John Pupek later opened his own shop to make the muffins, but has since retired.  I copied the recipe as is. If you would like to see them demonstrated and watch the interview, here's a link. Please note that you use the extra large muffin cups for this recipe. If you use smaller cups, adjust the amount of sugar on top and the baking time.

Pupek explained the blend of flours in his recipe and the fistful of sugar tossed on top of each sweet muffin before baking are important. Mixing the blueberries with some of the flour before adding them to the batter helps hold the blueberries in place so they don't sink and pile together on the bottom.
Ingredients:

• 1/2 cup butter
• 2 cups flour (unsifted, blend of bread and pastry)
• 1 cup sugar
• 2 eggs
• 2 teaspoons baking powder
• 1/2 cup milk
• 1/2 teaspoon salt
• 2 1/2 cups blueberries
• 2 teaspoons sugar (for tops)
• 1 teaspoon vanilla

On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk. Mash 1/2 cup of berries and stir into mixture by hand. Add the rest of the berries whole and stir by hand. Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
Bake at 375 degrees for 30 minutes.

English Muffin Bread

This is a recipe my sister tried.  I tasted it and it is TOTALLY yummy and makes the best toast. You have to toast it longer than ordinary bread, but it is perfect for melted butter or jam. This recipe was in the Complete Guide to Country Cooking from Taste of Home.  This is a no knead bread, so no bread machine or kneading at all is required! 

 

English Muffin Bread

Jane Zielinski, Rotterdam NY

5 cups all-purpose flour, divided
2 packages (1/4 oz each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120 to 130 F)
1/2 cup warm water (120 to 130 F)
cornmeal

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead.  Grease two 8.5x4.5x2.5 inch loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375F for 35 minutes or until golden brown. Remove from pans immediately. Cool on wire racks. Yield 2 loaves