Maida Heatter’s Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Although she specified sifted flour, I believe today's flour does not require pre-sifting. Ingredients:
1 cup fresh blueberries, washed and dried |
1 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup sugar |
1 egg |
2 tablespoons unsalted butter, melted |
1/2 cup milk |
1 medium lemon, zest of, finely grated |
Directions:
1. Place rack in center of oven and preheat oven to 400°F Use a muffin pan with liners or a buttered, nonstick pan (for a better crust).
2. Sift together flour, baking powder, salt and sugar in a very large bowl.
3. Add blueberries; stir gently to mix.
4. In another bowl, beat egg lightly just to mix.
5. Add butter, milk and rind. DO NOT OVERMIX.
6. Add liquid ingredients all at once to dry ingredients.
7. Fold with rubber spatula only a few seconds until dry ingredients are barely moistened. Batter should be lumpy.
8. Fill muffin forms 2/3 full.
9. Bake 20-25 minutes until golden. Cool in pan 2-3 minutes.
10. Then cover with a rack, turn over pan and rack, and remove pan. Turn muffins right side up.
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