Blueberry Muffins

Servings: 12 muffins

 

Ingredients:

 

2 cups flour, sifted

 

1 cup Turbinado sugar

 

2 teaspoons baking powder

 

1/2 teaspoon salt

 

2 eggs, whisked

 

1/2 cup unsalted butter, melted and cooled

 

1/2 cup whole milk

 

2 cups (1 pint) fresh blueberries washed, drained, stems removed, and any wrinkled, mushy or shrunken blueberries removed

 

1 Tablespoon lemon or orange zest

 

¼ teaspoon ground nutmeg

 

 

Process:

 

Preheat oven to 400° F.

 

Butter the interior of the muffin moulds.*

 

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Reserve.

 

In a medium bowl, whisk eggs until uniform in color.

 

Add the cooled melted butter, milk, and vanilla, and whisk until combined.

 

Add egg mixture to flour mixture and stir with a fork until combined. The batter will be slightly lumpy.

 

Gently fold in blueberries. The objective is to keep the blueberries whole.

 

Allow batter to rest for 15 minutes.

 

Fill prepared muffin cups with batter.

 

Bake until a toothpick comes out clean from the center of a muffin and muffin centers spring back when lightly pressed, about 18 to 24 minutes.

 

Cool muffins on a rack for 20 minutes before removing from pan. Run a dinner knife around the inside edge of each muffin mould and gently urge the muffin from the mould.*

 

Serve warm.

 

To store, cool completely and place in an airtight container** for up to 4 days.

 

 

 

*Note: cupcake liners were not invented until after World War II and did not come into popular use until the 1950’s. They are a wonderful invention for easy serving of muffins.  If using, the muffin moulds should not be buttered.

**Lining the container with a paper towel will help to keep the muffins fresh.