Jordan Marsh Fresh Blueberry Muffins - cooking recipe

Ingredients

1/2 cup margarine or 1/2 cup unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1/4 cup skim milk or 1/4 cup whole milk
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
2 1/2 cups fresh blueberries
2 teaspoons demerara sugar, for topping (or any coarse sugar)

Preparation

Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
Cream together the butter and sugar until fluffy.
Add eggs, one at a time, until well blended.
Mix together flour, baking powder, and salt.
Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
Portion into the prepared tins using an ice cream scooper or ladle.
Sprinkle the extra sugar on top and bake for 25-30 minutes.
Cool 30 minutes before removing from the pan.