It was always (and still is!) such a treat to walk into Gram’s and have fresh blueberry muffins waiting for us in the oven. And thanks to the power of freezing, it was always possible to have fresh berries year round in their house. It took me years to acquire a taste for the lemon zest topping she put on top, but even today she’ll make a separate batch without it so I don’t have to pick it off.
So with the abundance of blueberries we have from yesterday’s canning, I made muffins and have plans on freezing the rest of the berries. I ran out of muffin cups so we cut out some parchment paper squares instead, and that seemed to work even better than the cups or just greasing the pans. The end result? If I close my eyes and pretend it’s not so humid, I can almost smell that good old New Hampshire air.
- Preheat oven to 425, line muffin tins
- Mix flour baking powder and salt and sift
- Warm milk so that the melted shortening won’t seize up in the mixture (30 seconds in the microwave should do); combine milk, shortening, egg sugar and mix well.
- Add blueberries to flour mixture and shimmy the bowl to coat the berries. Add the milk mixture and stir until the flour mixture has just absorbed the liquid (about ten full stirs around the bowl). Do not over mix.
- Meanwhile take the zest of one lemon and combine in small bowl with sugar.
- Spoon batter into the muffin tins; top with lemon-sugar mixture.
- Bake for 20 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Cool and serve with butter