These wonderful over-stuffed blueberry muffins come from an iconic department store in Boston - Jordan's, which has been absorbed by Macy's.
Preheat oven to 375 degrees and lightly grease a 12-cup muffin tin or line with papers.
In a medium sized bowl, beat together the butter and sugar until well-combined.
Add the eggs one at a time, beating well after each addition.
Beat in the baking powder, salt and vanilla.
Add the flour alternately with the milk, beating gently just to combine.
Mash 1/2 cup of the blueberries. Add mashed and whole berries to the batter, stirring just to combine.
Scoop batter into prepared muffin tin. Sprinkle about 1 tsp. of granulated sugar atop each muffin.
Bake for about 30 minutes, until they are a light golden brown.
Remove muffins from the oven, loosen edges from the pan. After about 5 minutes, transfer the muffins to a cooling rack. Makes 12 muffins.
1/2 cup butter, softened
1 cup sugar
2 large eggs
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 cups flour
1/2 cup milk
2 1/2 cups fresh blueberries
1/4 cup sugar for topping