New England Wild Blueberry Muffins

Serves 12

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs
• 1/2 cup whole milk
• 1/3 cup full-fat sour cream
• 1 1/2 tsp pure vanilla extract
• 1 tsp lemon zest
• 1 1/2 cups frozen wild blueberries (do not thaw)
• 2 tbsp turbinado sugar

Instructions

1. 1Position a rack in the center of the oven and preheat to 425°F. Line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
2. 2In a large bowl whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until evenly blended.
3. 3In a medium bowl whisk the melted butter, eggs, milk, sour cream, vanilla, and lemon zest until smooth and creamy.
4. 4Pour the wet mixture into the dry ingredients. Fold gently with a spatula just until no dry flour streaks remain; the batter will be thick and slightly lumpy—do not overmix.
5. 5Toss the frozen wild blueberries with a spoonful of the remaining dry flour mixture from the sides of the bowl (or a light dusting of extra flour) so they stay suspended. Fold them into the batter in a few quick strokes.
6. 6Divide the batter evenly among the 12 muffin cups, filling each nearly to the top for a high dome. Sprinkle the turbinado sugar generously over the tops.
7. 7Bake at 425°F for 5 minutes to set the rise, then—without opening the door—reduce the oven temperature to 375°F and continue baking 14 to 17 minutes more, until the tops are golden, spring back when lightly pressed, and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
8. 8Cool the muffins in the pan on a wire rack for 5 minutes so they firm up, then lift them out and finish cooling on the rack at least 10 minutes before serving warm or at room temperature.
9. 9Store cooled muffins in an airtight container at room temperature up to 2 days, or freeze well-wrapped up to 1 month; rewarm briefly in a 300°F oven if desired.