Jordan Marsh's Blueberry Muffins

If there is anything I love more than the scent of fresh brewed coffee in the mornings when I wake up, it is the scent of freshly baked blueberry muffins!

At my firm, I am responsible for catering the kitchen every week.  Each Monday morning before I arrive, I go to the organic market and pick up every fresh fruit, vegetable, organic cheeses and crackers, and every other type of healthy snack you can imagine for our office to enjoy through the week.

Sometimes there are extras at the end of the week and we divide up goodies, based on whoever wants to take something home.  Lucky me, I scored the fresh blueberries this week.  Even luckier for me, my husband got up before I did and made these amazing blueberry muffins...from scratch!

Enjoy your weekend!

Jordan Marsh's Blueberry Muffins
Courtesy of New York Times Cooking

1/2 cup softened butter
1-1/4 cups sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/2 cup milk
2 cups blueberries, washed, drained, and picked over
3 tsp turbinado sugar (Sugar In The Raw)

Preheat oven to 375 degrees.

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 blueberries.

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

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