Wild Blueberry Muffins

Name: Wild Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour, plus 1 tbsp for the berries; 3/4 cup sugar; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup (1 stick) butter, melted and cooled; 2 large eggs; 3/4 cup milk; 1 tsp vanilla extract; 1 1/2 cups wild blueberries (frozen is fine — don’t thaw); 2 tbsp sugar; 1/2 tsp cinnamon

Tall, tender muffins packed with little Maine wild blueberries and a cinnamon-sugar top.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 12 muffins

Directions

Heat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease it well.
Whisk the flour, sugar, baking powder, and salt in a large bowl.
In another bowl, whisk the melted butter, eggs, milk, and vanilla until smooth.
Pour the wet ingredients into the dry and fold with a spatula until just combined. A few streaks of flour are fine — overmixing makes tough muffins.
Toss the blueberries with 1 tbsp flour and gently fold them in.
Divide the batter among the cups (they’ll be full). Mix the topping sugar and cinnamon and sprinkle over each.
Bake 18–22 minutes, until golden and a toothpick in the center comes out clean. Cool 5 minutes in the pan, then move to a rack.

Notes

Wild blueberries are smaller and more intense than cultivated ones, so they spread through the muffin instead of leaving big wet pockets. If you only have big berries, cut the amount to 1 1/4 cups.

Sample recipe — replace the photo and text with your own, or delete this folder.

Ingredients

Muffins

Topping

Directions

Notes

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