Maine Blueberry season is winding down for this year. The freezer here at Newcastle Inn is filled with bags of blueberries that I have frozen. Some of you have asked for my Blueberry Muffin Recipe. I have several that I use, but this one is getting the most use right now. It is a favorite of mine from King Arthur Flour. I have tweaked it a tiny little bit, but it really is their recipe - I can't take any credit for it.
For a busy innkeeper, the best part of this recipe is that I can mix it up the night before and put the batter in the refrigerator. In the morning, just scoop it into the muffin tins and bake! I have also made this using a combo of peaches and raspberries - to die for!
|2 1/4 c. flour||1/4 c. unsalted butter - room temperature|
|1 1/2 tsp. baking powder||3/4 c. sugar|
|1/2 tsp. baking soda||2 large eggs|
|1/2 tsp. salt||2 tsp. vanilla|
|1/2 tsp. cinnamon||1/2 c. sour cream or plain yogurt|
|1/2 tsp. fresh grated nutmeg||1 1/2 c. blueberries - fresh or frozen|
If you want to mix and then refrigerate the batter, it keeps nicely for up to one week. I usually put a piece of plastic wrap, touching the surface of the batter, to keep it from drying out before putting the cover on the container.