Jordan Marsh Style Blueberry Muffins

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup shortening
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 pint blueberries
• 2 tablespoons white sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners.

2. In a large bowl, beat the shortening and 1 cup of sugar with the vanilla until light and fluffy, about 2 minutes.

3. Beat in the eggs one at a time, scraping the bowl after each addition.

4. In a separate bowl, whisk the flour, baking powder and salt together.

5. Add the flour mixture to the creamed mixture in three parts, alternating with the milk, starting and ending with the flour. Mix only until no dry streaks remain.

6. Gently fold in the blueberries with a spatula so they stay whole and are spread evenly through the batter.

7. Spoon the batter into the liners, filling each about three-quarters full. Sprinkle the 2 tablespoons of sugar evenly over the tops.

8. Bake for 20 to 25 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean and the centers feel set.

9. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool.