**The Ritz-Carlton’s Blueberry Muffins**

By Marian Burros
The New York Times

Yield: 15 to 16 large muffins

**INGREDIENTS**

  * 3½ 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


**PREPARATION**

  - 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.