Blueberriest Muffins

Preparation Preheat the oven to 375 degrees. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray. Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined. Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan. Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately Note:If using frozen blueberries, use them while they are still frozen; it helps hold the shape of the muffin (otherwise, the batter will become too watery).Per serving: 500.0 calories, 130.0 calories from fat, 15.0g total fat, 8.0g saturated fat, 105.0mg cholesterol, 250.0mg sodium, 83.0g total carbs, 2.0g dietary fiber, 42.0g sugars, 11.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Excerpted from The Foster's Market Cookbook by Sara Foster with Sarah Belk King Photographs by James Baigrie Copyright (c) 2002 by Sara Foster with Sarah Belk King Photographs by James Baigrie. Excerpted by permission of Random House, a division of Random House. Sara Foster is the founder and owner of Foster's Markets, two café takeout shops in Durham and Chapel Hill, North Carolina. She has worked as a chef for Martha Stewart's catering company, as well as for several well-known New York chefs and caterers. Sara has been featured in Martha Stewart Living, House Beautiful, Country Home, and Southern Living and appears regularly on Martha Stewart Living Television. She lives on a farm outside of Durham with her husband, Peter Sellers. Sarah Belk King is a contributing editor for Bon Appétit magazine and a freelance writer. Her articles have appeared in Wine Spectator, Country Home, House Beautiful, Diversions, The New York Times Magazine, and other national publications. She is the author of Around the Southern Table and The Hungry Traveler: France.

Preparation Preheat the oven to 375 degrees. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray. Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined. Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not over mix. Fold in the remaining whole blueberries. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan. Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately Note:If using frozen blueberries, use them while they are still frozen; it helps hold the shape of the muffin (otherwise, the batter will become too watery).Per serving: 500.0 calories, 130.0 calories from fat, 15.0g total fat, 8.0g saturated fat, 105.0mg cholesterol, 250.0mg sodium, 83.0g total carbs, 2.0g dietary fiber, 42.0g sugars, 11.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Excerpted from The Foster's Market Cookbook by Sara Foster with Sarah Belk King Photographs by James Baigrie Copyright (c) 2002 by Sara Foster with Sarah Belk King Photographs by James Baigrie. Excerpted by permission of Random House, a division of Random House. Sara Foster is the founder and owner of Foster's Markets, two café takeout shops in Durham and Chapel Hill, North Carolina. She has worked as a chef for Martha Stewart's catering company, as well as for several well-known New York chefs and caterers. Sara has been featured in Martha Stewart Living, House Beautiful, Country Home, and Southern Living and appears regularly on Martha Stewart Living Television. She lives on a farm outside of Durham with her husband, Peter Sellers. Sarah Belk King is a contributing editor for Bon Appétit magazine and a freelance writer. Her articles have appeared in Wine Spectator, Country Home, House Beautiful, Diversions, The New York Times Magazine, and other national publications. She is the author of Around the Southern Table and The Hungry Traveler: France.