I’ve had this muffin recipe for at least twelve years. Jodee Linta, now in AZ, used to go to Mackinac Island in Michigan with Jane Arndt and I years ago.

We sometimes made a special pilgrimage to the Iroquois-on-the-Beach Hotel at the end of town on the island just for the blueberry muffins. Then Jodee got a cookbook with recipes from famous restaurants. The Iroquois muffins were in there! Over the years I have modified them a bit, but not so much as to spoil their essential qualities: sweet, buttery, and rich.

Iroquois-on-the-Beach Style Blueberry Muffins

makes 24 muffins

 

3 large eggs
2 and 1/2 c milk
1 c salad oil
5 and 1/2 c flour
1 and 1/4 c sugar

2 T lemon zest

3 T baking powder

2 and 1/2 c blueberries (fresh or frozen{thawed})
additional sugar and 1 stick melted butter


1. Whisk eggs, milk, and oil together.

2. In another bowl, stir together four, 3/4 cup sugar, baking powder.

3. In another bowl, gently stir together blueberries, the remaining 1/2 c sugar, and the lemon zest.
4. Add egg mixture to the flour mixture until just combined. (Will be lumpy.)
5. Gently stir in blueberry mixture.
6. Pour batter into 24 muffin tins or sprayed muffin cups.

 

Bake in the top third of a 400 degree oven for 15 minutes. Transfer muffins to the bottom third of the oven and bake another 5-10 minutes, until a toothpick comes out clean.

 

Cool pans on rack for ten minutes. Remove from pans and dip the top of each muffin in the melted butter and then in the additional sugar.