New parents spend a lot of time holding their little people, so any
foods that can be eaten easily with one hand - trail mix, muffins,
cookies, hand pies, etc. - are a great idea. These gorgeous,
pillowy-soft muffins, a recipe Marian Burros received from a reader in
1987, are tender and sweet, perfect for a 4 a.m. breakfast or a
late-night feeding snack.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jordan Marsh's Blueberry Muffins
Categories: Breads, Fruits
Yield: 12 servings

1/2 c Softened butter
1 1/4 c Sugar
2 lg Eggs
1 ts Vanilla extract
2 c Flour
1/2 ts Salt
2 ts Baking powder
1/2 c Milk
2 c Blueberries; washed, drained
- picked over
3 ts Sugar

Set the oven @ 375ºF/190ºC.

Cream the butter and 1 1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each
addition. Add vanilla.

Sift together the flour, salt and baking powder, and add
to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the
batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners,
and fill with batter. Sprinkle the 3 teaspoons sugar
over the tops of the muffins, and bake at 375 degrees
for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes.
Store, uncovered, or the muffins will be too moist the
second day, if they last that long.

By: Marian Burros

Yield: 12 muffins

RECIPE FROM: https://cooking.nytimes.com

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