The Original Blueberry Muffin Recipe from Jordan Marsh Dept. Store

Ingredients

• Blueberry Muffins under Glass
• 1 ¼ 
cups sugar, plus 3 teaspoons
• ½ 
teaspoon salt, optional
• 2 
teaspoons baking powder
• 2 
cups blueberries, washed, drained
• and picked over
• 1. Cream the butter and 1 1/4 cups
• sugar until completely mixed. Add the eggs, one at a time,
• beating well after each addition.
• 2. Sift together the flour, salt and
• baking powder, and add to the creamed mixture alternately with the milk.
• 3. Crush 1/2 cup blueberries with a
• fork, and mix into the batter. Fold in the remaining whole berries.
• 4. Grease 12 large muffin cups, and
• fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins,