I use two blueberry muffin recipes. I’ve tried several recipes with lemon and without. I’ve kept two, this is the best recipe without lemon zest. other recipes were too sweet or flat. NYT Cooking.

• 3 ½ cups sifted all-purpose flour
• 2 tablespoons baking powder
• ¾ cup sugar
•  Pinch salt, optional
• 5 eggs, slightly beaten
• ½ cup milk
• 5 ounces unsalted butter, melted and cooled
• 4 or 5 cups blueberries, fresh or frozen
•  Additional sugar for topping

Directions:

Heat oven to 425 degrees.

Mix all dry ingredients together. Stir in eggs, milk and butter; do not overmix. Carefully stir in berries.

Grease the top of large muffin tins. Insert paper cups and spoon batter to the top of the paper cups. Sprinkle generously with sugar.

Reduce heat to 400 degrees, place muffin tins on middle shelf of oven. Bake about 25 minutes, until muffins are golden brown. Remove from muffin tins and cool.