I recently attended a wedding in Falmouth, MA. The day after the wedding my childhood friends and I happened upon Betsy's Diner. Now from the outside it looks like any nondescript diner with the promise of a decent scrambled egg and bottomless coffee. Boy were we wrong. This little gem of a restaurant has a hidden secret: the best blueberry muffins on Cape Cod. They were SO good that I had to call over the chef to find out if they were made in-house - which they are - and to tell me the secret to his magical blueberry muffins.
Here is my take on some of the best blueberry muffins I have every tasted.
Blueberry Muffins
Active Time: 20 Minutes
In Active Time: 45 Minutes
Servings: 18 Muffins
Ingredients:
6 Tbsp Unsalted Butter - Room Temperature
2 3/4 Cups Flour
3 tsp Baking Powder
1 tsp Salt
1 Cup Sugar
1 Large Egg
2 Egg Yolks - A Martha Stewart Trick
1 tsp Vanilla
1 Tbsp Lemon Juice
1 Cup Milk
16 oz Frozen or Fresh Blueberries
Turbinado Sugar for Sprinkling
Directions:
Preheat oven to 350. Line the muffin tins with cupcake liners. Pour the lemon juice into the milk and set aside. Sift together the flour, baking powder, and salt and set aside. In the bowl of a mixer combine the butter and sugar until fluffy. Add the eggs one at a time until completely incorporated then add the vanilla. Pour in a third of the dry ingredients and alternate with a third of the milk. Continue until all ingredients are added and you end with milk. Gently fold in the blueberries and fill the cupcake tins to the top and sprinkle with turbinado sugar and place in the oven. Bake for 45 minutes or until a toothpick comes out of the center clean.
Serve warm!
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