My Favorite Blueberry Muffins

I'm all for examining a recipe and figuring out how I can make it better the next go-around. But there simply is no need to reinvent the wheel when it comes to the blueberry muffins from the timeless Fannie Farmer Cookbook. I have never been disappointed with these muffins and won't even think twice about replacing it. Plus, when a recipe like this has been around since 1896, it is a good sign there's something there. I use fresh blueberries because these muffins deserve only the best, but don't let that stop you from using frozen blueberries when out of season. If you have a lemon sitting on the counter, zest it and toss the zest right in with the batter for a hint of citrus that will make the muffins smell and taste extra special.

Fannie Farmer's Blueberry Muffins

Adapted from The Fannie Farmer Cookbook

(Printable Recipe)

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 egg, slightly beaten

1 cup whole milk

1/4 cup melted butter

zest from 1 lemon

1 cup fresh blueberries

Preheat the oven to 375. Butter a muffin pan. Sprinkle 1/4 cup of the flour over the blueberries. In a separate bowl, mix the remaining flour, baking powder, salt and sugar in a large bowl. Add the egg, milk, butter and lemon zest, stirring only enough to dampen the flour. Lightly fold in the blueberries. The batter will be a little lumpy. Spoon batter into muffin pans, filling each cup about two-thirds full. Bake for 20-25 minutes. Makes 6 jumbo or 12 regular muffins.