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Wild Maine Blueberry Muffins

Print Recipe
Perfectly balanced with a buttery crumb and mild sweetness.
Course Breakfast
Cuisine American
Keyword muffin, blueberry, treat
Servings 12 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.