Okay, sucess yesterday. My boss pronounced the texture perfect and they were buttery enough to need no embelishment. I do need to pump up the ginger.
grate the zest of lemon and put it into a large-ish mixing bowl. Add 1 C. sugar and mix well prssing a bit on the zest to release much of the lemon oil. Whisk in 2 C. A-P flour, I use White Lily. Give your baking powder a big stir (this redistributes top to bottom of can and will keep the rising power more even) and stir in 2 1/5 tsp, baking powder, stir in 1/4 tsp. salt. Okay, you can stop here and finish in the morning or just before tea.
When you are ready to finish the muffins, preheat the oven to 400 F. Prepare muffin cups for 12 muffins. I prefer to line mine with muffin papers.
In a large measuring cup squeeze in the juice of 1 1/2 lemons. Add enough buttermilk to bring the liquid level to 1 C. Add two beaten eggs, 8 Tbs. (1 stick) unsalted butter that has been melted and cooled, 1 tsp. grated ginger, 1 tsp. Ginger People ginger juice, 3 Tbs, slightly warm Sourwood honey and mix well.
Pour the liquid ingredients into the dry ingredients and give the mixture a few (maybe 4-5) deft turns with a spatula. Then add 1 C. frozen wild blueberries and give it all a quick mix. You should see lumps of dry ingredients, floury bits in the batter, divide the batter among the prepared muffin cups, sprinkle the tops with sanding sugar and bake about 25 minutes. Depending on your oven it may only take 22-23 minutes
Next batch I may try using chopped ginger instead of grated fresh ginger. I think the bit of gingery chew might be nice.
Note: These are a traditional "quick bread" muffin, not a cake type. They will go stale quickly. They are meant to be eaten the day they were made. Even better when they are fresh and warm from the oven.