In Maine, the year revolves around wild Maine blueberry season. The season for fresh berries is a mere 5-6 weeks long. Sad, but true. But fret not, blueberries can be frozen and used in muffins throughout the year. No need for muffin liners with this recipe. Grease the tin, place in preheated oven, and when smoking hot, fill with batter. Serve them hot, hot, hot with melted butter. And if you must, add a bit of extra with blueberry preserves. From Maine of course.
16 oz/455g whole wheat flour or a blend of whole wheat/white flour
1 TBSP baking powder*
2 large eggs, beaten
4 oz/125ml maple syrup or honey
4 oz/125g melted butter, plus extra for greasing the muffin tin
6 oz/175ml buttermilk**
8 oz/250g fresh or frozen blueberries (allow to defrost or it will clump the batter and will take much longer to bake)
Preheat oven to 350°F/175°C
Defrost blueberries if using frozen. Place blueberries in a small bowl and sprinkle with 2 TBSP of flour. Set aside.
Melt the butter and allow to cool.
Blend the dry ingredients in a large mixing bowl, minus the 2 TBSP of the flour sprinkled on blueberries.
In a separate bowl, combine the eggs, syrup, butter, and buttermilk.
Make a well in the center of the dry ingredients and add the liquid in three additions. Mix until the batter is moistened. Add the berries and blend so as to disperse them through the whole batter. Stir gently. Blend in the extra flour that may have accumulated at the bottom of the berry bowl.
Grease the muffin tin and place in oven for 3-4 minutes until butter is bubbly and starting to smoke This creates a crust on the outside of the muffin.
Remove hot tin from oven. Using a muffin or ice cream scoop, evenly distribute the batter through the muffin tins.
Bake for approximately 30 minutes.
Check with a toothpick or knife and tops should be golden brown.
Allow to sit in the tins for a few minutes before removing; serve hot or cool on a wire rack.
*We mix our own baking powder with Bakewell Cream and baking soda. If you do not want
to do this step, simply use 1 TBSP of Ammonia Free Baking Powder.
**Buttermilk is found in two places in the grocery store - the cold section and it comes in a quart sized container. BUT, unless you have someone in the house who drinks buttermilk, chances are the
remainder will get thrown away. Buttermilk powder is the preferred way to go in the
Bleuberet kitchen. It keeps for a long time, can be made in the quantity needed, and
means there is no running out to the grocery store at the last minute. Honey can be
substituted for maple syrup.