This week I’m traveling to Maine where we’ve just finished picking our blueberry harvest. One of the great joys of owning property in Maine is the wild blueberries that grow everywhere in profusion. Stop along any sunny roadside in mid-to-late July and you’re almost guaranteed to find wild blueberry bushes laden with tiny wild berries . But I’m a glutton for the sweet-tart burst of flavor from fresh berries, so we planted 50 high bush blueberry bushes on our property to ensure a summer filled with blueberry goodness.
Over the years I’ve experimented with dozens of blueberry muffin recipes and have finally crafted one that is superior for flavor and texture (in my humble opinion). Bake these luscious jumbo muffins for your family and friends using fresh or frozen berries.
Susan’s Maine Blueberry Muffins
1 stick (1/2 cup) soft butter or margarine
1 Cup Sugar
1 Cup Milk
2 3/4 Cups All Purpose Flour
1/4 Cup Yellow Corn Meal
4 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 Tsp Salt
2 Cups Blueberries
1 Tsp Freshly grated lemon peel (optional)
In mixing bowl cream together butter and sugar
Beat in eggs
Fold in 1 cup flour mixed with BP, BS and salt
Add 1/2 cup milk and fold in 1 cup flour with 1/4 cup corn meal
Add remaining 1/2 cup milk and fold in last 1 cup flour
Fold in blueberries
The cornmeal gives these muffins a nice firm texture and slightly nutty flavor. At times I have added 1 tsp of vanilla or a sprinkling of grated orange peel instead of the lemon. All result in delightful muffins.
Line Texas Size muffin tins with paper muffin cups and fill 3/4 full with batter. This recipe will make 9 large muffins. Bake 375 degrees for 30-35 minutes or until puffed and golden brown on top.
Cool muffins if you can stand to wait, and enjoy. After a few days I split ‘day old’ muffins, spread with butter and pop under the broiler to toast – yum!