Wednesday, August 25, 2004





Blueberry Muffins



In New England in the summer, many bakers make blueberry muffins when

the fruits are at their peak. These are tender and full of berries,

and smaller than commercial muffins. You can also make 10 to 12 very

large muffins in two six-indentation trays (Kaiser Bakeware Classic

Texas muffin pans are $14.99 at Bake the larger

muffins 5 minutes longer.


Makes 18 small muffins.


  2 1/2 cups         all-purpose flour

      1 cup          sugar

      1 Tablespoon   baking powder

    1/2 teaspoon     salt

    1/2 teaspoon     grated lemon rind

      2 large        eggs, lightly beaten

      1 cup          milk (whole or low fat)

    1/2 cup          butter, melted and cooled to lukewarm (1 stick)

      2 cups         fresh blueberries, picked over

                     extra sugar (for sprinkling)


  1. Set the oven at 375 degrees. Line 18 indentations in two standard

     12-cup muffin pans with paper liners.


  2. In a large bowl, stir together the flour, sugar, baking powder,

     salt, and lemon rind. Make a well in the center.


  3. Add the eggs, milk, and butter. Stir gently just until the dry

     ingredients are moist. Fold in the blueberries.


  4. Divide the batter among the muffin cups. Sprinkle with sugar and

     transfer to the oven. Bake the muffins for 25 minutes or until

     they are firm and golden brown.


  5. Set the muffin pan on a wire rack to cool the muffins slightly.

     Use a blunt knife to ease the muffins from the pan. Serve warm

     or at room temperature.


                                                  -- LISA ZWIRN