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New Year’s Eve Dinner

Please join us for our New Year's Eve Dinner as we ring in 2019!

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Recent Blog Post

image of warm fruit compote

Warm Fruit Compote

Warm your soul this season and try our warm fruit compote when you stay at Newcastle Inn. Perfect for autumn and winter this dish is more a technique than a recipe and the results are delicious! Our c […]

exterior image of Newcastle Inn

5 Reasons to Stay at a Bed and Breakfast

Whether you are planning a weekend getaway, family vacation or a business trip, booking your stay at a bed and breakfast is the best way to go! Read here for a few reasons to stay at a bed and breakfa […]

6 Ways to Enjoy Coastal Maine in the Fall

It’s that time of year again when the air gets a bit cooler, colorful leaves paint the landscapes around us, and festivals take place almost every weekend, it’s fall time in Maine! So, start planning […]

Favorite Maine Blueberry Muffin Recipe

Maine blueberry muffin recipe

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 Maine 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!

King Arthur Flour Blueberry Muffins

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. freshly grated nutmeg 1 1/2 c. blueberries – fresh or frozen
  1. Preheat oven to 375. Spray muffin pan liberally. You can also use muffin papers if you prefer and grease them.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg
  3. In another bowl, beat the butter and sugar until light and fluffy and almost white in color.
  4. Scrape down the bowl and add eggs one at a time, beating well after each addition.
  5. Add the vanilla and sour cream and mix until incorporated.
  6. Add the dry ingredients and mix on low speed until smooth. The batter is very thick.
  7. Gently fold in the blueberries by hand.
  8. Scoop batter into tins, using about a 1/4 cup for each muffin cup. Sprinkle with regular sugar, or coarse white sugar, if desired.
  9. Bake for 18 – 24 minutes. If using frozen blueberries, it might take a bit longer.

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.

Happy Baking!

New Year’s Eve Dinner

Please join us for our New Year's Eve Dinner as we ring in 2019!

Learn more

Recent Blog Post

image of warm fruit compote

Warm Fruit Compote

Warm your soul this season and try our warm fruit compote when you stay at Newcastle Inn. Perfect for autumn and winter this dish is more a technique than a recipe and the results are delicious! Our c […]

exterior image of Newcastle Inn

5 Reasons to Stay at a Bed and Breakfast

Whether you are planning a weekend getaway, family vacation or a business trip, booking your stay at a bed and breakfast is the best way to go! Read here for a few reasons to stay at a bed and breakfa […]

6 Ways to Enjoy Coastal Maine in the Fall

It’s that time of year again when the air gets a bit cooler, colorful leaves paint the landscapes around us, and festivals take place almost every weekend, it’s fall time in Maine! So, start planning […]

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