BLUEBERRY MUFFINS

When you think of Maine, your first thought might be lobster, and who can blame you. Perhaps, however, your mind may have leapt to wild blueberries? These delicious little gems are an integral part of Maine’s culinary and cultural identity. Wild blueberries are one of North America’s three native fruits and are only commercially harvested in the pine tree state during late summer. With 38 thousand acres of wild blueberry fields, Maine boasts thousands of varieties of these naturally delicious plants. With so many opportunities to grab a fistful, I’m reminded of a story, compliments of my very funny mother-in-law where she reminisces her summer camp days in Maine. Given the chance to play tennis – which was more of an assignment than her desire – Glammie would intentionally hit the ball over of the fence so she could sneak away to pick blueberries instead of returning serves. After spending some of our own family time in Maine this summer, it seems only fitting that blueberries should be included my seasonal baking. I mean, who doesn’t love a great blueberry muffin!?!?

Recipe

Yields:
12 muffins

Ingredients:

For the Blueberry Muffins:

  • 2 cups all-purpose flour

  • 1 cup sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 2 eggs

  • ½ cup butter (melted)

  • ½ cup milk

  • 1 teaspoon vanilla extract

  • 2 cups (1 pint) fresh blueberries – washed, drained, and picked over

For the Streusel Topping:

  • ¼ cup all-purpose flour

  • 2 tablespoons brown sugar

  • 2 tablespoons sugar

  • ¼ teaspoon ground cinnamon

  • ⅛ teaspoon salt

  • 2 tablespoons cold butter

Instructions:

Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.

In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries. 

To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.

Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.