Through a long series of events including sales, free berries and our Greenling delivery, we recently ended up with more blueberries than anyone should ever own at once. *ahem* Which is not to say that I don’t love blueberries – I do. As a kid, we had a giant blueberry bush in the front yard and when it was time to make muffins, my sister and I traipsed outdoors and picked blueberries until our fingers (and our mouths!) were stained with the sweet juices of summer.
This muffin recipe reminds me of home – maple-flavored muffins studded with sweet, bursting berries. As if I didn’t long to return to Maine already, now my nostalgia and desire to escape from this hot, southern place are even stronger! Until that becomes a reality, I will have to tide myself over with these summery Maine muffins.
Maple Blueberry Muffins
adapted from The Muffin Book
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup maple syrup
- 1/2 cup milk
- 6 tablespoons butter, melted
- 1 cup blueberries
Preheat oven to 400° and grease 12 muffin cups or line with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a small bowl, whisk together the egg, maple syrup, milk and melted butter. Add to flour mixture and stir until just combined. Carefully fold in berries.
Spoon into 12 muffin cups and bake until golder brown, about 15-18 minutes.
I found that these muffins are so deliciously buttery to begin with, they don’t need to be buttered…it’s like holding a little portable pancake in your hand! But by all means, butter them if you want to…