Blueberriest Muffins

Makes 1 dozen muffins

These blueberry muffins are the only ones that we’ve made every day since Foster’s opened over a decade ago. That’s over four-thousand days of blueberry muffins! Our customers demand them; they’re delicious plain or with butter. Adding finely chopped blueberries to the batter - in addition to whole berries - is the key to these moist flavorful muffins. They freeze well, so make an extra batch for hurried mornings.

ingredients

3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted
3 large eggs
3/4 cup milk
Grated zest and juice of 1 lemon
2.5 cups fresh or frozen blueberries

directions

1
Preheat the oven to 375 degrees.
2
Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.
3
Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
4
Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.
5
Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
6
Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the remaining whole blueberries.
7
Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.
8
Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.
9
Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.