All content copyright Katrina Hall 2008 through 2017

Sunday, July 21, 2013

Squire Tarbox blueberry muffins





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.

Enjoy!  



It is still hot here, but not as bad as it was two days ago, thankfully.  Rain clouds skitter across the sky, but no rain has fallen in days.  If you leave the windows open at night, the house is lovely and cool in the morning - a big improvement!  Wishing you happy swimming and blueberry picking!

8 comments:

La Table De Nana said...

I love tender and loaded w/ berries!

I ahve been thinking of you my twin in weather:)

have you had our record heat and humidity then violent thunderstorms? And today gorgeous?
Thanks for the recipe:)

katrina said...

Heat and humidity slowly down, but NO rain or t'storms:( It's threatened to rain for days, but nothing ever falls. And to think a few weeks ago we were complaining about too MUCH rain, Nana!

La Table De Nana said...

Not twins then..wish you rain..gentle:-)

katrina said...

Nana - not this time:) Mt. Monadnock seems to either send us a deluge - or skips us altogether!

Barb said...

I was on the west side of Michigan last weekend - on Lake Michigan (which is so gorgeous, by the way) and went into a store that only sold items made from blueberries! It smelled heavenly!

Jellies, jams, syrup, mustard?, ketchup? If you can use blueberries in it, they had it. Then we drove past several blueberry farms. So these muffins remind me to make a batch.

We had a huge rain storm last Friday evening - lots of tree limbs down and many lost power, but it did bring some relief from that oppressive humidity and heat. I hope your weather cools a bit.

katrina said...

Hi Barb! heavenly you got rain - we are still waiting, but it's much, much cooler, thank goodness! What a difference! You know, My mother's mother was from somewhere around Lake Michigan - I only met her once, but remember hearing that . I should look into the few records I have to do a little exploring. Sounds like you had a wonderful weekend!

Anonymous said...

So happy to see this online. I,too,cut out the recipe from the Globe and, 20 years later, realized that I've lost it.

katrina said...

Dear Anon - what a wonderful coincidence and happy I credited them so you could find the recipe! I still bemoan losing a recipe for pork cooked in milk from the Globe - it was an italian recipe and it was so, so good! I've tried similar recipes, but none came out as well. Happy baking!