It's been a very busy week! Kind of like a Staycation :-) My stepson and his girlfriend have been here and we have been doing the sightseeing stuff...having a great time! I almost missed the Flashback but days and weeks like this one are precisely why I have Flashback Friday! I can dig deep and come up with a post in the blink of an eye! Let's travel back to August 2007. I found this recipe online. It's supposed to be a clone of a muffin served at a Boston Department store. There are many many copies of it out there, but I will reprint it here.
Jordan Marsh Blueberry Muffins
1/2 cup butter, softened
1 1/4 cups sugar
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries
Preheat oven to 350 degrees.
Cream the butter and cups sugar until light and smooth. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt and baking powder and add to the creamed mixture alternately with the milk. Crush 1/2 cup blueberries with a fork, and mix into the batter. Gently fold in the remaining whole berries.
Grease 12 large muffin cups, including the surface of the tin (alternative: grease surface of tin and line tin with paper liners). Fill generously with batter. Sprinkle sugar over the tops of the muffins, and bake at 350 degrees for 30 minutes, or until toothpick comes out clean.
Cool 30 minutes before removing. Store, uncovered, because the muffins are so moist.
Yield: 12 muffins.
This is also my contribution to Foodie Friday over at Design's by Gollum. Go check out the other great Foodie posts.
Around the same time I baked these muffins I had a bunch of different marigolds blooming. Some may think they're common, but I can't go a summer without planting some of these. They are reliable and bright and pretty!
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