Adapted from a recipe called “Jordan Marsh’s Blueberry Muffins” by Marian Burros in the New York Times. The lemon zest is optional, but it gives a good added flavor.
½ c margarine or butter, softened
1 ¼ c sugar
1 t vanilla extract
2 c flour
½ t salt
2 t baking powder
1 t grated lemon zest (optional)
½ c milk
2 c blueberries, washed, drained and picked over
3 t sugar
Preheat oven to 375 degrees. Grease and flour muffin tins, or line with cupcake papers.
Cream the butter and the 1 ¼ cups of sugar until light. Add the eggs, one at a time, beating well after each addition. Add the vanilla and the optional lemon zest, if using.
Combine the flour, salt and baking powder and add to the creamed mixture. Then add the milk and combine. Crush one-half cup of the blueberries with a fork and mix into the batter. Fold in the remaining whole blueberries.
Fill the muffin cups with batter about two-thirds full. Sprinkle the 3 teaspoons of sugar over the tops of the muffins.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
Remove the muffins from the tin and cool on a wire rack at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Makes 15 muffins