Blueberry Muffins

I can’t claim that these are the best blueberry muffins. I think that honor goes to the Dolphin Marina and Restaurant in Harpswell, Maine. My recipe leans heavily on a very old one that originated with the Jordan Marsh department store. I substitute brown sugar for some of the cane sugar in that recipe and add both lemon juice and maple syrup in place of some of the milk. I also use a little extra baking powder

Ingredients

• 1/2 cup just barely melted butter (may be salted or unsalted)

• 1 cup cane sugar

• 1/4 cup brown sugar

• 2 extra large eggs

• 1 tsp vanilla extract

• 1 tsp maple syrup

• 1 tsp lemon juice

• 2 cups flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 7 1/2 oz whole or 2 percent milk

• 1 pint Maine blueberries, washed, drained and picked over

• TOPPING: 3 tsp cane or brown sugar

Directions

1. Preheat oven to 375.

2. Melt the butter (microwave for 15 seconds at a time 3 times) in a glass or other microwave safe bowl.

3. Thoroughy mix the cane and brown sugars into the melted butter a little at time. Then add one tsp each of lemon juice and maple syrup and stir.

4. In a small separate bowl, beat two extra large eggs. Mix into the creamed butter until all is well combined.

5. In a large mixing bowl combine the flour, salt, and baking powder. Mix well.

6. Add the butter-sugar-egg etc mixture to the large bowl about a cup at at time and keep stirring. An electric mixer could be used but is not necessary if you don’t mind using a little elbow grease.

7. Crush about 1/3 of the blueberries with a fork or spoon then stir into the muffin mix. Sprinkle in the remainder of the blueberries and stir so they are evenly distributed.

8. Line the muffin pan with paper cups and fill each one about 3/4ths full (2 tablespoons or more in each one).

9. If you have any extra batter, and you probably will, put it in a quart size ziplock bag and refrigerate Since it has raw egg and milk in it, you should make more muffins within 2 days.

10. Sprinkle the tops of each muffin mix dollop with a small amount of cane or brown sugar… about 3 tsp altogether.

11. Bake for 32 minutes and check for doneness. They should be browned on top. If prudent, bake for a few more minutes.

12. Remove muffin pan to stove top and turn off oven. Allow to cool for at least 15 minutes before serving.

13. Serve with room temperature butter.

14. Note: Cover remaining muffins with a clean dish cloth or paper towels and consume (or give away) the same or next day.