Jordan Marsh's Blueberry Muffins

Recipe from The New York Times Cooking

Yield: 12 muffins

Jordan Marsh's Blueberry Muffins

Marian Burros brought this recipe to The Times in 1987. It came from a reader who insisted that the best blueberry muffins originated from the now-closed Jordan Marsh department store. I have to agree. Mashing some of the berries and adding them to the batter keeps the muffins moist.

• 1⁄2 c unsalted butter, room temperature

• 1 1⁄4 c granulated sugar

• 2 eggs, room temperature

• 1 t vanilla

• 2 c all-purpose flour

• 1⁄2 t kosher salt

• 2 t baking powder

• 1⁄2 c milk

• 2 c fresh (or frozen) blueberries

• Sparkling sugar

Preheat oven to 375 degrees. Line a muffin tin with liners or butter the cups.

Cream the butter and sugar together until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. Combine the flour, sugar, salt, and baking powder in a medium bowl. Add the dry ingredients to the wet, alternately with the milk

Crush 1⁄2 cup blueberries with a fork and stir them into the batter. Fold in remaining blueberries and divide batter among the 12 muffin cups (batter will be thick). Sprinkle sparkling sugar over the tops of the muffins.

Bake 25-30 minutes until a toothpick or cake tester comes out clean.