Maine is known for its wild blueberries and I thought this would be an appropriate recipe for me to put in this week. I am off on holiday with a group of friends from college, spending a glorious few days together in the state of Maine. Vicki, my favorite friend and cook, is our host. She is also the owner of The Good Table in Belfast, Maine. This is one of her always-wonderful recipes. Although we might not have wild blueberries yet (Maine wild blueberries are available frozen), blueberry season will be upon us next month so keep this recipe in mind when the season arrives. Enjoy…this is one of the best muffin recipes ever.
- 2 cups King Arthur or Hecker’s Flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 6 TBL unsalted butter, softened
- 2 eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 2 cups blueberries
Topping (optional) Combine the following:
- 1/2 tsp cinnamon
- 4 tsp sugar
- 1/4 cup ground walnuts
Or, sprinkle top with Hawaiian Coarse sugar, available at Hammertown. We prefer this.
1. Preheat oven to 400 degrees. Spray twelve 3-inch muffin tins with non-stick cooking spray.
2. In a large bowl, combine flour, baking powder and salt; set aside. In a medium bowl, cream the butter with the granulated and brown sugars until smooth. Beat in the eggs, then add the buttermilk until blended.
3. Make a well in the bowl with the dry ingredients. Pour the wet mixture into the well of dry ingredients, and stir until moistened. Be careful not to overmix. Gently fold in the blueberries.
4. Divide the batter among the muffin tins. Add topping, although this is optional, and bake 20 to 25 minutes.