• Nonstick cooking spray or paper muffin cups
  • 4 cups King Arthur all-purpose unbleached flour
  • 1 tablespoon baking powder
  • 2 cups granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly grated nutmeg
  • 2 cups milk
  • 2 large eggs
  • 1 stick butter, melted
  • 1 tablespoon pure vanilla extract
  • Zest of one orange or a tablespoon or orange zest
  • 1 pint of fresh blueberries

The boys are home this weekend from college and we’re in the kitchen baking some goodies that they can take back with them and share with their roommates. Who doesn’t love Blueberry Muffins? The neat thing about muffins is that they stay fresh a while. They can also be refrigerated or frozen and easily heated up in the microwave for about 20 seconds. They will taste just like they came out of Mama’s oven!

 

Sift flour, baking powder, sugar, salt and nutmeg into a large bowl.

In a separate large bowl, whisk together milk, eggs, vanilla and lemon zest.

Add 1 pint of blueberries to the dry mixture and toss to coat the blueberries with a little flour. Tossing the blueberries in the dry mixture will prevent the blueberries from sinking to the bottom of your muffins, but instead keep them suspended in the muffin batter while baking.

Bake in a 400 degree F oven for 15 to 20 minutes.