Makes 12 regular or 24 mini muffins
Baker Nick Malgieri came up with this formula for Boston's beloved blueberry muffins, sold at a bakery in the now defunct department store Jordan Marsh. Many recipes have circulated over the years, but none that capture the true taste. This does.
| 2 | cups flour |
| 2 | teaspoons baking powder |
| ½ | teaspoon salt |
| 8 | tablespoons (1 stick) unsalted butter, at room temperature |
| 1¼ | cups sugar |
| 2 | eggs |
| ½ | teaspoon vanilla extract |
| ½ | cup buttermilk |
| 1 | pint (2 cups) fresh or frozen wild blueberries |
| Extra sugar (for sprinkling) |
1. Slide a rack in the middle of the oven. Set the oven at 375 degrees. Line a regular muffin pan or 2 mini pans with paper liners.
2. In a bowl, whisk the flour, baking powder, and salt.
3. In an electric mixer fitted with the paddle attachment, if you have one (or use the whisk), cream the butter and sugar until light. Beat in the eggs, one at a time, until the batter is smooth. Blend in the vanilla. Add the flour mixture to the batter alternately with the buttermilk, beginning and ending with flour, mixing only until incorporated. Do not overmix or the muffins will be tough.
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4. Remove the bowl from the mixer stand. Fold in the blueberries.
5. Scoop or spoon the batter into the liners; if making regular-size muffins, one regular ice cream scoop makes a perfect size. Sprinkle the tops with sugar.
6. Bake regular muffins for 30 minutes, rotating the pan halfway through baking, or until well-risen and golden. Bake minis for 15 minutes, checking after 10 minutes, or until golden.
7. Keep muffins loosely covered at room temperature on the day they are baked.
Adapted from "How to Bake"