I grew up in Maine, which means I know what a good blueberry muffin should taste like. It’s not too sweet, and embraces the tiny bright berries to be the star. I have made dozens of versions over many years, and this is by far the best. It’s based loosely on a great recipe from Cookie and Kate (https://cookieandkate.com) with a handful of changes. Butter and yogurt balance the texture, while maple syrup is the only sweetener, aside from a touch of vanilla sugar on the top = blueberry muffin perfection! Breakfast for tomorrow is ready.
A few tips for the muffins – sprinkle 1 Tbsp of cornstarch over the berries to ensure they don’t all sink to the bottom of the batter. I also use vanilla sugar to top these, but raw sugar works great too. If you can’t find vanilla sugar, you can easily make it by scraping bean seeds from a vanilla pod into 1/2 cup of white sugar.
Wild Maine Blueberry Muffins
Ingredients
- 1 3/4 cup AP flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1/2 cup butter, melted
- 1 cup lowfat vanilla yogurt
- 2 eggs, beaten
- 1/2 cup maple syrup
- 2 tsp vanilla
- 1 1/2 cups wild maine blueberries fresh or frozen
- 1 Tbsp cornstarch
- 1 Tbsp vanilla or raw sugar
Instructions
- Preheat oven to 400 degrees. Line 12 muffin cups with parchment liners or paper cups.
- Combine all dry ingredients in a large bowl, flour through salt, using a wire whisk. Set aside.
- Combine wet ingredients with a whisk (butter through vanilla), then, using a wooden spoon, gently stir into the dry ingredients until just barely mixed. Toss the blueberries with the cornstarch, and fold them into the batter.
- Using an ice cream scoop, divide the batter evenly between the 12 muffin cups, then sprinkle with the sugar. Bake on center rack in preheated oven for 16 -18 minutes.
- Muffins are best fresh and hot out of the oven but will keep well for 2 days in a sealed container, and freeze well for up to 3 months.
