Blueberry Muffins Ritz-Carlton-Heron

July = Local Blueberries

If you don't like muffins, skip this one and hang on for wild mushroom ragout (with chocolate!). But if you do, get some Cabot 83% unsalted butter.

Published in the NY Times, over 20 years ago, I have made these every July. The batter is primarily a conduit for the plump, fragrant and sweet July blueberries we're so lucky to have here on the east coast. And all together, with feeling, let's shout "Thank you, New Jersey!"

Local berries are showing up at the market and it's time to share this treasure of a recipe with you. Be sure that the berries are dry when you fold them into the batter. Be generous with the sugar on top. If you don't already have one, go out and buy a kitchen scale. Just think, you won't have to wonder how much postage to put on that oversized Rosh Hashanah card this fall! I recently purchased a digital scale by Salter. You can tare the bowl and reset to "zero" to keep measuring in the same bowl. Weighing beats measuring. Everyone measures flour differently, and many pack it in way too tight. Most recipes for the home cook are written in measurement. But I'm going to aim for better recipe writing through weight management. I've included weights for these muffins.

The Ritz-Carlton-Heron Blueberry Muffins

Printed in the NY Times over 20 years ago and adapted by Blue Heron Kitchen

Ingredients:

2 c. or 8 oz. all-purpose flour (if not weighing, sift first) OR, 

Mixture of: 6 oz. all purpose flour and 2 oz. whole wheat pastry flour

1 Tbsp. baking powder

3/4 tsp. salt

1/4 c. + 2 Tbsp. or 2.5 oz. sugar

2 eggs + 1 egg yolk, size large, at room temperature

1/4 c. whole milk (organic is better for you) (you can use low fat milk, if that's all you have on hand - I do - or I cheat and add some half and half, whatev)

3/4 tsp. vanilla extract

2.5 oz unsalted butter, melted and cooled (83% European style preferred, but Land-O-Lakes works.)

2 c. or approx. 1- 1 1/2 dry pints blueberries, rinsed and dried

Additional 'raw' sugar for topping

Prep:

Heat oven to 425º F. (you will reduce the temperature to 400º when you put the tin into the oven) 

Grease the top of muffin tins and insert paper cups. Have no cups?: Grease tin with melted butter or spray release.

Procedure:

Mix all dry ingredients together.

In a separate bowl, whisk eggs, milk, vanilla extract and cooled butter. 

Add to dry ingredients, stirring  until just incorporated, taking care to not overmix.

Carefully fold in berries.

Fill muffin cups, just about to the top, with this fairly stiff batter.

Sprinkle tops generously with sugar.

Reduce heat to 400º, then place muffin tins on middle shelf of oven.

Bake about 20 minutes, or until muffins are golden brown.

Remove from tins and cool.

Yield: 12 regular sized muffins

These are best eaten the day they're made. They freeze well and taste great when reheated in an oven (a human oven, not a microwave oven.)