Jordan's Blueberry Muffins (real deal!!)

Almost as famous as Boston Baked Beans were the blueberry muffins sold in the 1950;s and 60’s in the bakery at Jordan Marsh before Macy’s took over. There are dozens of recipes floating around claiming to be “the one.” I posted one I liked on the internet once, and got this reply from a former Bostonian:

“My aunt worked in the JM bake shop for years. She did a big favor for the baker. He asked if there was anything that he could do for her. She asked for the recipe for the blueberry muffins. He explained that "The Recipe" was a closely guarded secret and besides "The Recipe" was for 25 dozen. He said that he would give her "A Recipe" for a couple dozen blueberry muffins. With a wink he gave her "A Recipe". A few years later she called the Gus Saunders show and offered a blueberry muffin recipe. The way the show worked was if someone wanted to hear the recipe they would call Saunders and he would ask the original caller to call back. My aunt read the recipe on the air. She told Gus that it was a recipe that she found on the street. She called them "trash can muffins” For the next few days people were calling Gus' show saying that they tasted just like the JM muffins. Gus asked for the person who gave the recipe to call back. My aunt didn't, she was having too much fun being mysterious. The recipe that you posted is exactly the recipe that she gave me about 35 years ago. I'm pretty confident that it is a cut down version of the real thing. “

This recipe has a lot of strange quantities, so measure carefully. I once experimented with lopping off all the odd tablespoons, but the end result was tougher, so I reverted back to the original. Whether you use blueberries as prescribed, or divide the batter and make some with finelydiced apples, dates, cranberries, raspberries or bananas, this is a real keeper.

Martha and Gus’ Muffins

1 cup plus 1 tablespoon un-sifted all purpose flour
1 teaspoon salt
1 cup plus 1 tablespoon solid shortening
2 cups plus 2 tablespoons sugar
5 extra large eggs
2 cups plus 1 tablespoon un-sifted all purpose flour
1 teaspoon baking soda
1 Tablespoon baking powder
1 cup buttermilk
2 teaspoons vanilla
2 2/3 cups CAKE flour (Soft-as-Silk) NO SUBSTITUTIONS
2 pints blueberries or 4 cups other fruit.
2 egg whites, beaten with 1 tablespoon water until frothy
additional sugar

Preheat oven to 400. Cream first all-purpose flour with salt, shortening, and sugar. Add eggs all at once and beat 3 minutes with electric mixer. Add remaining all purpose flour, baking soda and baking powder. Beat again. Blend in buttermilk and vanilla. Add cake flour and beat until mixed. Batter will be very stiff. Fold in fruit of choice, dividing batter if you want to make several kinds. Grease muffin tins well and fill 3/4 full. Brush egg white mixture over tops with brush or your fingertips. Sprinkle generously with sugar. Bake 20-25 minutes until golden. Let cool in tins for 10 minutes, then remove to racks to finish cooling. Batter may be stored 3 days before baking. I usually add the fruit just before baking, however.