For those who are unaware, Jordan Marsh was a well known department store in Boston. Apparently their “coffee shop” was best known for their blueberry muffins. Once I saw the recipe printed, I tried it and was happy to declare that they are pretty good!

Ingredients:

• ½ cup canola oil
• 1 ¼ cups sugar
• 2 eggs,
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk substitute (or orange juice)
• 2 cups blueberries
• 3 teaspoons sugar.

Directions:

1. Preheat the oven to 375 F.

2. Cream the oil and 1 ¼ cups of sugar until light.

3. Add eggs, one at a time, beating well after each addition. Add vanilla.

4. Sift together the flour, salt and baking powder and add to the creamed mixture alternately with the liquid.

5. Crush ½ cup blueberries with a fork and mix into the batter. Fold into the remaining blueberries.

6. Line a 12-cup standard muffin tin with cupcake liners and fill with batter. Sprinkle the 3 teaspoons of sugar over the tops of the muffins and bake for about 30-35 minutes.

7. Remove muffins from tin and cool for at least 30 minutes. Store muffins uncovered or they will be too moist the second day (if they last that long).

I definitely would freeze this recipe if it is being made in advance.

By Nina Glick