Blue ribbon blueberry muffins

Childhood evenings in late July and early August were spent on the fringe of wooded areas picking wild blueberries with my family. We never bought blueberries. I’ve tried mightily to carry on the tradition with my own family (my daughter at left), but habitat loss to development has made pickings mighty slim in Southeastern Massachusetts. You have to work twice as long to get half the yield. These days I rarely gather enough fruit to make a pie, but I do make recipes requiring fewer blueberries, such as muffins. Blueberries freeze well, as long as they are dry when frozen, so I always stash some in the deep freezer for use during the winter. On Cape Cod, blueberry muffins are so popular they merit their own category at the county fair. Here is the recipe for my old-fashioned muffins, which won first place:

BLUE RIBBON BLUEBERRY MUFFINS

2 cups flour
1/3 cup granulated sugar (preferably organic)
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 extra-large egg
1 cup milk
1/4 cup butter, melted

Sift together dry ingredients in a large bowl. In a separate bowl, lightly beat the egg and then whisk in the milk and melted butter. Be sure to temper the egg mixture by adding melted butter slowly. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Mix until combined. Do not overmix or muffins will be tough. The batter should be lumpy. Fold in blueberries. Spoon batter into a well greased muffin pan. Sprinkle tops with cinnamon sugar, if desired. Bake in 400-degree oven for 15 to 20 minutes or until toothpick inserted in muffin center comes out clean. Makes 12 small muffins or six large muffins.