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|
- Preheat oven to 375. Spray muffin pan liberally. You can also use muffin papers if you prefer and grease them.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg
- In another bowl, beat the butter and sugar until light and fluffy and almost white in color.
- Scrape down the bowl and add eggs one at a time, beating well after each addition.
- Add the vanilla and sour cream and mix until incorporated.
- Add the dry ingredients and mix on low speed until smooth. The batter is very thick.
- Gently fold in the blueberries by hand.
- Scoop batter into tins, using about a 1/4 cup for each muffin cup. Sprinkle with regular sugar, or coarse white sugar, if desired.
- 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.