by Karen Soo, Newsletter Editor

Hey Fellow Bakers,

I’m always in search for recipes made with fresh blueberries.

Fresh blueberries are low in calories and incredibly healthy, potentially regulating blood sugar levels and aiding heart and brain health. Often marketed as a superfood, blueberries are an excellent source of several vitamins, beneficial plant compounds, and antioxidants.  I use a handful for my smoothies. pancakes and especially for blueberry muffins.

I’m really looking for an excuse to have dessert for breakfast. Honestly, Jordan Marsh’s blueberry muffins are light, cakey in a good way and so easy to make. I make them often for the weeklong ski trips. Want one? Come over to our condo at Jackson Hole.

Try them out and let me know how you like them. Enjoy!

Bon Appetite – Julia Child and Karen Soo share the same birthday.

Ingredients

Yield:12 muffins

  • 1/2 cup softened butter
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup milk
  • 2 cups blueberries, washed, drained and picked over
  • 3 teaspoon sugar

Instructions

  • Preheat the oven to 375 degrees.
  • Cream the butter and 1 1/4v cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crus1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries. ( I skipped the crushing)
  • Line a 12-cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.