Jordan Marsh Blueberry Muffins

I went home to Baltimore/DC this weekend. It was glorious, as it always is. I have no idea why I left there to live in Miami. In a year and a half, my goal is to live there again.

Anyway, my request for this morning was that my Mum make me Jordan Marsh blueberry muffins - my grandmother somehow obtained the recipe in 1979, before it became common knowledge.

So, these muffins are a part of my food history, just like my soup and my meatballs - If I can figure out my grandmother's ruglach recipe, I'll post it. But I have to make it first to see which recipe was hers. However, the following recipe was transcribed by my mom this morning from the stained index card she's used for the past 32 years. She's starting to e-archive her recipes. These muffins are the best blueberry muffins you will ever taste. NO. JOKE.

Jordan Marsh Blueberry Muffins

375 for 30 Minutes
1979 from Bella

Cream:

6 TBSP butter or margarine
1 ¼ c granulated sugar

Add:
2 eggs slightly beaten

Sift and Combine in a separate bowl:

2 C all purpose flour
2 TSP baking powder
¼ TSP salt

Add the dry ingredients that were sifted and combined in the bowl above alternately with

½ C milk

to the creamed butter and sugar

When combined, add
2 ¾ Cup fresh blueberries, or 2 and ½ frozen blue berries (thawed and well drained)

General Instructions:
Cream butter sugar and eggs, and mix well. Sift all dry ingredients and add alternately with milk. Fold in berries quickly, berries must be well drained or texture of muffins will be too moist.

Prepare muffin tins by greasing cups and top of tin well. Preheat oven to 375, spoon batter into tins, filling to the top.

Sprinkle with topping made of 3 tsp granulates sugar and ½ tsp nutmeg. Bake 30 min or until browned. Cover with a clean towel 10 minutes. Cool. Run sharp knife under each muffin and lift.

You will be inclined to inhale all twelve muffins. I highly recommend you do so. In my opinion, they're much better totally cooled than even warm.