by Donna Cain
Homemade Blueberry MuffinsI made blueberry muffins early this morning for our first course at breakfast. As I was putting the ingredients together I thought back to conversations my mom and I use to have about this recipe. When we first began inn keeping at Brewster by the Sea many years ago, my mom & I would continually test and talk about new recipes on a daily basis. We both loved to bake and were continually on the lookout for new ideas. These muffins were a family staple, as my mother use to make them weekly. If the full batch was not eaten that day they were toasted the next day. Every time we tried a new recipe we would always say “It’s just not as good as the old recipe” Well, after many years of inn keeping under my belt- I am happy making the tried and true over and over again. These muffins are light, the perfect texture and the zested lemon refreshing and perfect with blueberries. I don’t think there is a better muffin recipe on the planet:)…….just saying!
Blueberry Muffins at the Captain Freeman Inn
- ½ cup unsalted butter, 1 stick, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon zest
- 1¾ cups unbleached flour
- ¼ cup yellow cornmeal
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ½ cup milk
- 1¾ cups fresh blueberries
- Preheat oven to 375. In a large bowl mix butter and sugar. Add eggs one at a time, beating well after each addition. Add baking powder and mix well. Add vanilla and lemon zest and continue mixing until well blended. In a separate bowl mix flour, cornmeal, salt and cinnamon. Add ½ of the mixture to the butter mixture and mix lightly. Add milk and stir until blended. (do not stir hard as the muffins will be tough) Add the remaining ingredients and stir lightly. Place in cup cake tins that are buttered or lined with paper. Sprinkle with sugar. Bake 25-30 minutes.
I miss you Nanna and have fond memories of you every time I make these “tried and true” muffins.
