Lemon-Blueberry Muffins

Yippie … blueberries are back. Last Sunday morning while purchasing my eggs from Don at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries. I couldn’t resist purchasing a few cartons of blueberries, mostly because this recipe has been on my mind for months. Both my mother and aunt have been raving about these muffins for about a year now.

Hmmm, some notes from these authorities: 1. Make the muffins in a jumbo muffin pan. 2. Really make sure your butter is at room temperature. I did follow their advice and couldn’t be happier with the result.

So, I think I can safely file this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. At the moment, the only other recipe occupying that folder that comes to mind is this one. There must be others though. No? I can’t think right now. I’ll have to report back.

Happy almost spring —

Lemon-Blueberry Muffins

Source: The New York Times
Yield = 6

½ cup unsalted butter, room temperature
2 tsp. lemon zest (I used 2 Meyer lemons)
1 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups cake flour (Note: I used all-purpose flour)
2 tsp. baking powder
1½ tsp. kosher salt
2 cups fresh blueberries (frozen probably work just as well)
½ cup milk

1. Preheat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour and sift ( … right) the remaining flour, baking powder and salt. I whisk. Wish I weren’t so lazy.

3. Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries.

4. Grease a jumbo muffin tin with butter or coat with non-stick spray. Distribute batter among muffin holes — in my tin, each cup was filled above the rim with batter. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for 7 (yes, exactly 7) minutes before serving.