World’s best blueberry muffins

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 We’ve probably made close to 10,000 of these muffins over the past 12 years. If you can find them, use the small wild blueberries; the large “high bush” berries pop while cooking and leave goey spots in the muffins. Frozen Maine berries (we use Wyman’s when we can’t get fresh) work just as well as fresh, but don’t thaw them prior to mixing them into the batter.
3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1/4 cup melted butter
1 cup whole milk
grated rind of one orange
2 cups blueberries

Preheat over to 375. Grease 12 muffin cups. Mix first four ingredients together. Whisk together milk, eggs, melted butter and orange rind. Stir dry and wet ingredients together to barely moisten; do not overmix; a bit of flour showing in the mixture is not a problem. Gently fold in fresh or frozen berries (don’t thaw frozen berries). Spoon batter into greased tins; they will be almost full. Bake 25 to 30 minutes until lightly browned. Remove from pan after about 5 minutes.

Note:  you can get a head start on morning muffins the night before by mixing together the dry ingredients and — separately — the eggs, milk, and orange rind.  Refrigerate the wet ingredients.  In the morning, melt the butter, add to the wet ingredients and follow the recipe for mixing with the dry ingredients and baking.

Yield: 1 dozen large muffins