Blueberry Muffins

These are the best blueberry muffins, easy to make and very delicious. Adapted from NYT Cooking's The famous Jordan Marsh Blueberry muffins, legendary in the Boston area until the mid 1990s. These muffins are tender, very moist, cake-like and loaded with blueberries. 

Ingredients

• All-purpose flour - 2 cups
• Salt - 1/2 tsp
• Baking powder - 2 tsp
• Butter - 1/2 cup
• Sugar - 1 cup
• Lemon zest - 1 tbsp
• Eggs- 2
• Vanilla extract - 1 tsp
• Milk - 1/2 cup
• Blueberries - 2 cups
• Sugar - 2 tsp, to sprinkle on top

Method

1. Preheat the oven to 375 degrees.
2. Line a 12 cup standard muffin pan with cupcake liners and keep aside.
3. Sift together the flour, salt and baking powder and keep aside.
4. Cream the butter and sugar until light.
5. Add the eggs, one at a time, beating well after each addition.
6. Add vanilla and lemon zest and beat well.
7. Crush 1/2 cup blueberries with a fork and mix into the creamed mixture.
8. Add the flour mixture into the batter alternatively with the milk.
9. Fold in the remaining whole berries.
10. Fill the muffin pan with batter to the tops of the paper liners.
11. Sprinkle the sugar on the top of each muffin.
12. Bake at 375 degrees for about 30-35 minutes or until a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter.
13. Remove muffins from the oven and allow to cool in the pan for 5 minutes. Transfer the muffins to a wire rack and rest them for another 10 minutes before serving.

Notes

- You can make these with fresh or frozen blueberries. Do not thaw the blueberries if you use frozen.
- Mashing the berries produces a very moist muffin.
- Sprinkle the whole blueberries with flour before adding them to the batter.

- The batter should be thick like cookie dough and not runny.

- Store them at room temperature for 2-3 days.