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Highbush Blueberry Muffins

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• 3½ cups unbleached all-purpose flour
  
• 1½ cups sugar
  
• 4½ teaspoons baking powder
  
• ½ teaspoon baking soda
  
• 1 tablespoon ground cinnamon
  
• 2 large eggs, beaten
  
• 1½ cups whole milk
  
• 16 tablespoons (2 sticks) unsalted butter, melted and cooled for at least 5 minutes
  
• 2 teaspoons finely grated lemon zest (optional)
  
• 2 to 2½ cups fresh blueberries, rinsed and carefully sorted for stems, leaves, and mushy berries
  






Instructions



1. Place a rack in the center of the oven and preheat the oven to 375° F. Line 18 to 20 standard-size ½-cup muffin cups with double-lined aluminum foil and paper muffin cup liners.
   
   
2. Place the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl and stir to mix. Make a well in the center of the dry ingredients. Pour the eggs, milk, and melted butter into the well and stir quickly until all of the ingredients are just combined and the batter is almost smooth. A little lump here or there is fine. Gently fold in the lemon zest, if using, and the blueberries until evenly distributed.
   
   
3. Divide the muffin batter evenly among the prepared muffin cups, filling each almost to the brim. Bake the muffins until they are puffed and lightly golden on top, about 25 minutes. Let the muffins cool in the muffin tins for at least 10 minutes, then enjoy them hot, warm, or at room temperature. The muffins taste best the day they are baked but are still quite tasty the following day. They may also be frozen for up to 2 months in zipper-top freezer bags. If frozen, thaw the muffins in the refrigerator overnight and then let come to room temperature before serving.
   
   Makes 18 to 20 muffins