Serves a Crowd

Memories of Maine Blueberry Muffins

April 20, 2010
Author Notes

My mother's family had a little place in Maine that we visited in the summers. These muffins were on the table at least once a day, overflowing with fresh picked wild blueberries. They are not very sweet, and were often served at supper, along with fried chicken and corn on the cob. I don't know if the recipe was my grandmother's or my mother's, but I'm continuing the family tradition by serving them often when blueberries are in season. —MrsWheelbarrow

  • Makes 12
  • 2-2/3 cups flour
  • 2-2/3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar, scant
  • 4 tablespoons melted butter, slightly cooled
  • 1 egg
  • 1 cup milk
  • 2 cups fresh blueberries
In This Recipe
  1. Preheat the oven to 425°
  2. Mix the flour, baking powder, salt and sugar together.
  3. Mix together the butter, egg and milk. Add to the flour mixture and quickly mix with a fork. Fold in blueberries.
  4. Line muffin tin with paper cups or spray the muffin tin well with non-stick spray.
  5. Divide the mixture between the muffin cups. Bake 18-20 minutes. (This recipe can also be baked in an 8x8 pan for 25 min. and cut in squares to serve.)

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