Blueberries are in the markets and farmers’ markets (mine weren’t as prolific as last summer and I let the birds have them). So, I’ve been making blueberry pancakes and muffins and peach/blueberry crisp.
I don’t remember where I got this recipe, but I tweaked it over the last couple of years and cut it down. However, it easily doubles to make 1 1/2 dozen. I also increased the amount of blueberries.
The original recipe called for a teaspoon of finely chopped fresh thyme instead of the lemon zest. I have made them both ways and like them both. I also sometimes use half a teaspoon of each, which is a nice combo if you like your muffins a little savory instead of sweet.
1 1/4 cups flour
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 tablespoons melted butter
3/4 cup whole milk
1 1/2 teaspoons vanilla
1 teaspoon lemon zest
1 cup whole blueberries
Preheat oven to 400°F. Whisk the flour, sugar, baking powder and salt in a large bowl.
Melt the butter in a 2-cup glass measuring cup. Whisk in the eggs, milk and vanilla. Add to the dry ingredients and fold gently until almost blended. Stir in the thyme (or lemon zest) and blueberries.
Spoon batter into muffin tins sprayed with non-stick spray. Bake about 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Baking tip: According to America’s Test Kitchen, when you bake only 9 muffins in a 12-muffin tin, putting a little water in the empty cups is unnecessary, and makes no difference to the pan.
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