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.
