Blueberry and Lemon Cake-Style Muffins

I've made these muffins for more years than I care to admit. My favorite way to entertain is with a Sunday brunch and these muffins fall right into place with that easy, no stress, style of entertaining. Unlike their bread-type cousins that quickly stale, these cake-type muffins can be made ahead and sit for 24 hours or so and still be moist and tender. They can also be frozen. The recipe on which these muffins are based came from the old New McCall's Cookbook - sorry for that unintended oxymoron. The cookbook was a bible of sorts in the early 70's and I suspect that anyone even near my age has made at least one dish from its pages. McCall's crepe manicotti with tomato sauce was legend and I probably had it a thousand time before it died a natural death. I digress. The blueberry muffins are inexpensive and really easy to make. This is definitely a "what's not to like" kind of recipe. It's worth a try.

Blueberry and Lemon Cake-Style Muffins

Ingredients:
3 cups all-purpose flour
2-1/4 teaspoons baking powder
3/8 teaspoons salt
3/4 cup butter, softened
1-1/2 cups granulated sugar
3 large eggs, unbeaten
1-1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
3/4 cup milk
2 cups fresh or frozen, unthawed blueberries
Confectioners' sugar

Directions:
1) Preheat oven to 375 drgrees F. Spray 2 six-cup muffin tins with nonstick spray. Set aside.
2) Place flour, baking powder and salt in a large bowl. Whisk to combine. Set aside.
3) Place butter, sugar, eggs, vanilla and lemon zest in bowl of an electric mixer fitted with a paddle attachment. Beat at medium speed until light and fluffy, about 5 minutes. Scrape down sides of bowl as required.
4) Turn speed to low. Beat in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until smooth.
5) Fold in blueberries, just until combined.
6) Use an ice cream scoop to fill each cup two-thirds full.
7) Bake until golden brown and cake tester inserted in center comes out clean, about 25 to 30 minutes. Transfer pans to wire racks; let cool for ten minutes. Remove muffins from pans. Serve warm or cold. Sprinkle with confectioners' sugar before serving. Yield: 12 large muffins.