Absolutely bursting with berries, this muffin already has me plotting an extra blueberry-picking trip to Michigan this summer. Jordan Marsh department stores were so known for these muffins, that when Macy’s bought Jordan Marsh in 1996, they served the muffins at their press conference, says Michael Liskicky, department-store history expert. Passed down from a former JM bakery employee , this recipe is the real deal.
Makes
Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 1/2 cups blueberries
- 1/2 cup milk
- sugar for topping
Instructions
- Cream butter and sugar. Add eggs and mix to incorporate.
- Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in blueberries.
- Spoon into paper-lined muffin pan, filling each cup 2/3rds full. Sprinkle with sugar. Bake at 375 degrees for 20 to 25 minutes. Cool in pan.
We’ve had this recipe in our family as long as I can remember, BUT, it was called CALUMET MUFFINS for the Calumet BP and without the blueberries. I had lost my copy and was very excited when I found this one from Jordan Marsh. These are delicious breakfast muffins, break them open and spread with softened butter, mmmmm!
Awesome, Mary! Another lost recipes found (smile) I imagine these would work with other berries, too!
I have a recipe for these that use less sugar – 1 cup – and also uses vanilla, 1tsp, although I have seen some JM muffin recipes calling for 1 and half tsps. Try them with less sugar, the less the better in my opinion!
I like the idea of less sugar and adding vanilla! I’m going to try it! Thanks!!