Happy Sunday Bread Heads! This week I was going to do a post about the gear that you need to make excellent breads. However, when I was shopping yesterday there were the most perfect blueberry’s at the store and so I changed my mind. Instead of cooking gear, we will be doing Blueberry-Lemon Muffins.
This recipe is from the Iroquois Hotel on Mackinac Island Michigan. If you have never been to Mackinac Island, you really should put it on your list of places to go. It can only be reached by ferry and no cars or trucks are allowed on the streets of the island. This makes it a quite and leisurely place to spend a week or so in the beautiful weather of a Michigan summer. I was lucky enough to talk my way into the kitchen there on vacation by application of some outrageous flattery and total gall. The recipe was originally Melanie Sullivan’s and the good folks at the Iroquois were kind enough to let me jot it down.
These muffins are spectacular; they have just the right heft to them to keep them from being the overly processed and cakey muffins you find in most stores. The tart combination of the lemon and blueberry is sweetened to perfection by the final step of dipping the tops in melted butter, then sugar.
Iroquois Hotel Blueberry Lemon Muffins
2 2/3 cups all purpose flour
1 tablespoon baking soda (reduce by half if you are baking over 5000 feet)
1 ½ teaspoons salt
½ cup sugar
1 cup whole milk (do not use skim, but if you must cut down the fat 2% is acceptable)
2/3 cup cooking oil
1 ½ cups blueberry’s (fresh is preferred but frozen work very nearly as well)
½ tablespoon lemon zest
4 tablespoons of butter
½ cup sugar