This has become one of my go-to recipes in blueberry season. You can’t add enough lemon in my opinion.

“When blueberries are in season, these muffins make a glorious start to the day. But, even when berries are out of season, they’re still pretty sensational. For fresh berries, substitute the kind that are individually quick-frozen and let them thaw slightly before folding them into the batter. (Never use frozen berries packed in syrup.) These muffins are just as delicious when made with wild black raspberries. Adding cornmeal to the batter gives a slight coarseness to the texture, which I particularly like.” — Sheila Lukins Continue reading…