The Very Best Maine Blueberry Muffins

This recipe began life as one my mom in Maine got off a tea towel. It's evolved a bit since then. It's dead easy, like most muffin recipes. You can use frozen blueberries but drain as much of the water from as possible. The only thing I can think of that could be tricky is that if you overstir muffins they become tough and won't rise properly. I like to substitute finely shredded fresh lemon zest, a generous teaspoon, for the nutmeg in the sugar topping since a little nutmeg goes a long way with me. I've been known to add more lemon peel, dried cranberries, almond or hazelnut meal (in place of part of the flour), nuts, or ginger.

Ingredients

• 1 to 1/2 Cups blueberries, adjusted to taste
• 2 Cups flour
• 1 Cup sugar (may be slightly reduced depending on berries)
• 1/2 Cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 Tablespoon sugar mixed with 1/4 teaspoon nutmeg

Procedure

1. Grease muffin pans or use liners.
2. Beat butter, add sugar beat till creamy and fluffy.
3. Mix in eggs, vanilla, baking powder, and salt.
4. Fold in half the flour, then half the milk. Stir gently.
5. Add the rest of the flour and milk alternately.
6. add the blueberries, folding them in gently. Don't over stir.
7. Pour into muffin tin cups, lined with paper shells.
8. Sprinkle the tops of the muffins with the sugar and nutmeg mixture.
9. Bake at 375 25-30 minutes until the muffins are golden brown.
10. Let the muffins cool about a half hour before removing.

These freeze really well. If you're planning to freeze them, take them out of the oven one or two minutes before they're done, and let them cool before you freeze them.