Ingredients

1/2 Cup softened butter

1 1/4 Cup sugar

2 Egg room temp.

1 tsp. Vanilla

2 Cups Gerti's GF flour

1/2 tsp. Salt

2 tsp. Baking Powder

1/2 Cup Milk

2 Cups Fresh Blueberries

Preheat oven 375 degrees. Use cupcake liners to line muffin pan.

Cream butter and sugar until light and fluffyish. Add eggs and vanilla, blending well. 

In a separate bowl, whisk together Gerti's gf flour, baking powder, and salt.

Add flour mixture and milk to creamed mixture, alternating between flour and milk. 

Take about 1/4 of the blueberries and mash them in a small bowl. Fold mashed and whole blueberries into the batter. 

Pour or scoop batter into lined muffin pan (I just about filled each cavity). Sprinkle sugar onto each muffin (I used sugar in the raw).

Bake at 375 degrees for 30 -35 minutes, test with a toothpick. Remove muffins to cooling rack for 30 minutes. 

 I had extra batter and had a mini loaf pan handy. So, I poured the left-over batter into the mini loaf and cooked it for 35 minutes. 

  When I was growing up my Nana worked at Jordan Marsh at the old North Shore Mall. She would occasionally bring home those famous Jordan Marsh blueberry muffins. This recipe is really darn close to those delicious muffins. I hope you enjoy.