"Fate of the Blueberries" Muffins

These came out a bit smaller than expected (I modified my recipe below) but oh-so-tasty and fragrant.


2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter
zest of one lemon
1/3 cup sugar
2 egg whites
1/2 cup milk
1 cup plus 1/2 cup fresh blueberries
1/2 cup fresh raspberries

In a food processor or blender, puree 1 cup blueberries and raspberries; set aside. Sift together flour, baking powder, and salt. Cream butter, zest, and sugar until light and fluffy. Add egg whites on at a time, beating well. Add pureed berries.

Fold in flour mixture in three parts, alternating with milk in two parts. Add remaining fresh whole blueberries. Be careful not to overmix, of course. Fill muffin cups very full and sprinkle tops with a bit of sugar, and top with a few blueberries. Bake at 375 F for 25-30 minutes, until golden brown.

Makes six large muffins or 12 regular muffins.