Sconset Blueberry Muffins
The buttermilk gives this muffin a very tender crumb. A bit of lemon zest combines to give the muffin a little tang that contrasts nicely with the blueberries and a sugary top.
- 3 ¼ c all-purpose flour 3 cups for batter, ¼ cup to sprinkle over blueberries
- 1 ½ c sugar plus extra for tops of muffins
- 1 t salt
- 4 t baking powder
- 1 t baking soda
- 1 T lemon rind grated (about one small lemon)
- 2 eggs
- 2 c buttermilk
- ½ c canola or vegetable oil
- 1 c blueberries
Preheat oven to 375 degrees.
Lightly spray the tops of the muffin tins and then line 16 cups with paper liners (or grease the whole pan).
Whisk flour, sugar, salt, baking powder, and soda together in a large bowl. Add lemon rind and whisk again.
Whisk eggs, buttermilk, and oil together.
Toss the blueberries with ¼ cup of flour just to coat.
Add wet ingredients to dry and stir very gently until just barely combined.
Gently fold in blueberries. (Be sure not to overmix as this will affect the texture of the muffin.)
Spoon the batter into the prepared cups.
Sprinkle the tops of each muffin with additional sugar.
Bake for 18-20 minutes or until cake tester comes out clean. The edges and tops will be lightly browned.
Cool muffins for about 10 minutes. Run a knife around the top and sides of the muffins and remove from pan. Allow muffins to finish cooling on a rack or serve warm.
Adapted, just barely, from the now out-of print, A Kitchen Collection: Sconset Cafe, a Village Cafe on Nantucket Island by Pamela A McKinstry.