Lakehouse Favorites From the WIFI Pirate: Absolutely Best Blueberry Muffins

It's healthy to be "unplugged" now and then.  I have been, most of the week, but discovered that if I sit at the very edge of the lakehouse property, I can pick up the neighbor's WIFI... if the conditions are just right.  The view is not too bad from there!

Since I am looking across the lake into Maine, I HAVE to make blueberry muffins!  What kind of Yankee would I be if I came up to the North woods and didn't make something with bluberries in them.  They grow wild all over the place here, hanging invitingly over the lake shore.  You can kayak around the edge of the lake and pick quarts-full.

This is the absolutely best recipe for blueberry muffins.  I know it's a bold statement, but I've never had better, not even from a bakery.

The topping comes from a recipe in my "Gourmet" cookbook (based on the magazine).  It is so good, I use it on all my muffin recipes.  It makes them all better, even box ones.  I know you'll be tempted to use brown sugar and add cinnamon, but don't.  Try it as is...you'll be pleasantly surprised.  This recipe comes out perfect every time because it doesn't matter what size egg you use.  You measure the oil in a one cup measure, add the egg then milk to measure one cup.  You always have the right amount of moisture, and that is the key.  They are really tender and moist.  Use a Texas-size muffin tin.  This recipe will make 6.

Lakehouse Blueberry Muffins

1 1/2 cups flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup FRESH blueberries.

Preheat oven to 400 degrees.  Grease muffin cups with butter.  Combine the first 4 ingredients in a large bowl.  Place the vegetable oil in a one-cup measure.  Add egg and break the yolk with a fork, stirring a couple times.  Pour milk in to measure one cup.  Add wet ingredients to dry ingredients, stir briefly.  Add blueberries before dry ingredients are fully incorporated.  Finish stirring until JUST mixed.  Divide batter between the 6 Texas-size muffin cups.  Make topping:

Topping For Muffins

3 tablespoons COLD butter

1/2 cup flour

3 1/2 tablespoons white sugar

Cut butter into a small bowl.  Add flour and sugar and then smash it all together with your fingers until the butter is worked in well, and is crumbly.  Sprinkle mixture over the batter in the 6 muffin cups, dividing evenly and using all of it.

Bake muffins on middle rack of oven for 20 minutes.  They are done if you touch the top and it springs back.  Watch closely so you don't overbake them.