The blueberry muffins sold in the bakery of the landmark Boston store Jordan Marsh were the highlight of many trips to the city. The store closed in the 1990s, but the memory of these berry-packed treats lingers. My mother had a hand-written card stashed in her recipe box titled “Blueberry Muffins (Jordan Marsh)” and it is very close to others I found on line. I resurrected this family favorite at Christmas this year, and it was very well-received.

Jordan Marsh Blueberry Muffins

½ Cup (1 stick) butter

1 Cup sugar (plus additional for sprinkling)

2 eggs

½ Cup milk

2 Cups flour

2 Teaspoons baking powder

½ Tablespoon salt

2 ½ Cups blueberries (fresh or frozen)

Non-stick spray (such as Pam)

Preheat oven to 375 degrees. Line a muffin tin with paper liners, and lightly spray the paper liners and top of muffin tin with non-stick spray.

Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy. Add eggs one at a time, mix until blended.

Sift or whisk dry ingredients together and add, alternating with milk, to butter/sugar mixture.

(Optional) Mash ½ cup of blueberries and stir in by hand. Add rest of berries. (I added frozen berries directly to the stand mixer and achieved the slightly mashed effect.)

Use all batter and fill 12 muffin cups to the top.

Sprinkle muffins with sugar before baking 20-30 minutes.

Makes 12 muffins