The treasured secret recipe for the infamous Jordan Marsh Blueberry Muffins, a New England tradition.
Preheat oven to 400° and place rack in center of oven.
Spray the inside of a 12 cup muffin pan with cooking spray. Using vegetable shortening, grease the top of the pan. Place muffin papers in the holes.
In your stand mixer bowl, cream together butter and sugar until light & fluffy; add eggs, one at a time, beating after each addition. Scrape sides then beat on medium for two and a half minutes. This step is important to incorporate air in the batter.
Add vanilla and beat just long enough to combine it into the batter.
Place 1/2 cup of blueberries into a bowl and mash with a potato masher or fork. Set these aside.
In a second bowl, combine all dry ingredients – flour, baking powder, salt.
With mixer on slow speed, gradually add dry ingredients to the creamed butter & sugar along with milk. Do not over-mix as this will make the muffins tough.
Remove bowl from mixer and fold in the mashed blueberries by hand.
Dust the whole blueberries in flour just to lightly coat them. This keeps them from sinking to the bottom of the muffin during baking. Add the whole berries and fold in gently by hand.
Using an ice cream scoop, divide the batter between 10 of the muffin tins. Pile the batter high and sprinkle with granulated sugar on top of unbaked muffins. Bake at 375°F for 25-30 minutes.
Cool in pan. Run a knife around the under the edge of each muffin top after several minutes of cooling to free it from the pan and cool on wire racks.
Muffins may be brushed with melted butter and sprinkled with sugar, if desired.
I suggest using paper muffin liners when making these muffins, as the blueberries make them much more likely to stick to the metal muffin pan. Be sure to spray the top of the muffin pan with cooking spray to make the muffins easier to remove from the pan.