“MARSHY” MUFFINS
Jordan Marsh in Boston (sadly now Macy's) used to have a bakery famous for their Blueberry Muffins (aka "Marshy Muffins"). My Nana somehow got the recipe and they have been a family staple for 4 generations and going strong. The raw sugar gives them their distinctive crunchy top. So easy, a tasty breakfast treat can be ready in a little more than a half hour. Try them with different berry combinations . . . I love Raspberry, Black Raspberry and Blueberry.
Ingredients
- ½ Cup 1 stick Butter, softened (unsalted)
- 1 ¼ Cup Sugar
- 2 Eggs Large
- 2 Cups + 1 TBSP Flour All Purpose
- 2 tsp Baking Powder
- ½ tsp Kosher Salt
- ½ Cup Milk
- 1 Pint 2 Cups Blueberries**
Instructions
- Preheat oven to 375* and line a muffin tin with baking cups.
- Sift flour, salt & baking powder together (measure first).
- Cream butter & sugar together until creamy.
- Add eggs one at a time and beat light and fluffy.
- Alternating wet then dry, stir in the milk and flour, half at a time, until just blended and there are no lumps of flour.
- Toss the berries in a TBSP of flour and fold into the batter.
- Spoon into prepared muffin tin/liners, dividing evenly. Sprinkle with coarse sugar (Sugar in the Raw).
- Bake for 25-30 minutes until golden brown. Allow to cool in the pan for 10 minutes then remove to a rack.
Notes
KTINA'S TIPS
- Make sure not to overmix the batter or the muffins will become tough.
- The recipe calls for whole milk, but 2% works fine. Skim does not.
- **This is what the original recipe calls for, but I use 3 cups of berries.
- Frozen berries work well, in fact I find they actually work better. Use them frozen, toss in the flour and fold in. The berries keep their shape and thicken the batter by chilling it which keeps the berries well distributed.
- The original recipe calls for Blueberries, but I often make these as Triple or Four Berry muffins with raspberries, black raspberries, blackberries and blueberries, depending on what I have on hand in the freezer.
- I buy loads of berries at the Farmers Market when in season and freeze them in ZipLoc bags to have on hand year round.
