A long, long time ago - probably at least 20 years, I tore out a blueberry muffin recipe in the Boston Globe from a little B&B in Maine called the Squire Tarbox Inn. I was so happy with the recipe, whether I used wild blueberries, cultivated blueberries, or even frozen blueberries in the midst of winter, I kept using it. I think the only change I made was to add a teaspoon of cinnamon and a little lemon zest to the batter. Since this is prime blueberry season, I thought I'd share it with you.
I make these Texas size - two scoops of batter to a muffin. They're tender and loaded with berries, soft, but not too crumbly and tough.
Makes 8 large muffins.
Preheat oven to 350F.
Grease two Texas size muffin tins very well, set aside.
2 large eggs
1 cup sugar
1 cup milk
3 tablespoons melted, unsalted butter
3 cups King Arthur flour, all purpose
1 teaspoon cinnamon
a few scrapings of lemon zest
4 teaspoons baking powder
2 cups blueberries, fresh or frozen, tossed in a tablespoon of flour
(if you use the tiny wild blueberries, you can use 1/2 cup less berries)
Beat eggs and sugar in mixer bowl briefly. Add the milk and melted butter , and stir.
Add the cinnamon and lemon zest, the flour and baking powder, and mix very briefly.
Fold in the blueberries by hand, and fill the muffin tins, two scoops per muffin, using a regular sized ice cream scoop.
Bake for 30 minutes if using room temperature berries - frozen berries take a little longer. They should be done when they are puffed and slightly firm to the touch if you touch the center of the muffin with a fingertip.
Remove the tins to a cooling rack and let cool for at least 15 minutes. Use a dull knife to gently pry out the muffins - they usually pop right out. Let cool another few minutes before serving.