Maine Blueberry Muffins

April 26, 2011
Maine Blueberry Muffins

Author Notes: This recipe is utterly simple. I have other blueberry muffin recipes, but this one, cut from a newspaper decades ago, is the one I turn to most. Although it calls for wild blueberries, cultivated ones may be substituted. It is also delicious with raspberries. The muffins don't really taste of banana, but the banana keeps them moist. Unlike most muffins, they taste good the next day, too---and even the day after that.mainecook61

Makes: 10 muffins


  • 1 1/4 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1 small ripe banana, mashed
  • 2/3 cup milk
  • 1/3 cup canola oil
  • 1 1/2 cups wild blueberries
  • Demerara or other coarse sugar, for sprinkling
In This Recipe


  1. Preheat oven to 400. Butter a regular muffin tin. Combine both flours, sugar, baking powder, and salt in medium bowl.
  2. In small bowl, combine egg, mashed banana, milk, and oil.
  3. Add banana mixture to flour mixture, mixing gently until just combined. Do not overmix. Stir in blueberries.
  4. Fill muffin tin almost to the top. I usually get ten. Bake 20 minutes, until the tops are golden brown. Let rest in pan for 10 minutes before removing.

More Great Recipes:
Muffin|Bread|Fruit|Milk/Cream|Blueberry|Make Ahead|Summer|Vegetarian

Reviews (2) Questions (0)

2 Reviews

Author Comment
mainecook61 September 14, 2011
Thanks. It's been in my recipe file for many years!
pauljoseph September 14, 2011
great recipe