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

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!

If you enjoyed this recipe, download this one and more from our Newcastle Inn Recipe Book, and enjoy a little bit of Maine at home.