Dottie’s Blueberry Muffins

Every Saturday morning, the Diner smells like these. Cal swears they taste best after a long run on Marion Ridge Road.

Ingredients

2 cups all-purpose flour (plus 1 tablespoon for coating berries)

1/2 teaspoon table salt

2 teaspoons baking powder

2 cups blueberries

1/2 cup unsalted butter, softened

1 1/4 cups sugar (plus 1 tablespoon for topping)

2 eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract (optional)

1/2 cup milk

Instructions

Preheat oven to 375°F and line a 12-cup muffin tin with muffin liners.

In a medium bowl, whisk together 2 cups flour, salt, and baking powder. Set aside.

Toss blueberries with 1 tablespoon flour to coat lightly. Set aside.

In a small bowl, beat eggs and vanilla together. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes.

Add the egg mixture to the butter mixture and beat until well combined.

Add the lemon extract if using.

Add the flour mixture to the batter in two additions, alternating with the milk (flour, milk, flour), mixing gently after each addition just until combined. Do not overmix.

Take 1/2 cup of the floured blueberries and crush them with a fork. Fold the crushed berries into the batter.

Gently fold in the remaining whole blueberries.

Divide batter evenly among the 12 muffin cups, filling each about 2/3 to 3/4 full.

Sprinkle the tops with the remaining 1 tablespoon of sugar.

Bake for 30 to 35 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove muffins from tin and cool on a wire rack for at least 30 minutes before serving.

Notes

Dottie says that frozen blueberries are just fine to use, just defrost them first.