Posted on February 28, 2025

History of the Dish

Maine is home to some of the best wild blueberries in the world, and these tiny, flavor-packed berries have been part of New England’s culinary heritage for centuries. Native Americans were the first to harvest them, using the fruit in a variety of dishes, including dried cakes and medicinal preparations. European settlers later incorporated them into baked goods, jams, and sauces. Wild blueberry muffins became a New England breakfast classic, often enjoyed with butter, honey, or a dusting of sugar for a simple yet delicious treat.

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• ⅓ cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 cup wild blueberries (fresh or frozen)
• 1 tbsp lemon zest (optional, for brightness)
• Coarse sugar for topping (optional)

How to Prepare

1. Preheat the Oven: Set to 375°F (190°C) and line a muffin tin with paper liners or grease with butter.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Combine Wet Ingredients: In another bowl, whisk milk, melted butter, egg, and vanilla until smooth.
4. Combine Mixtures: Gently fold the wet ingredients into the dry mixture, being careful not to overmix.
5. Add the Blueberries: Toss blueberries with a tablespoon of flour to prevent sinking, then fold them into the batter along with the lemon zest.
6. Fill & Bake: Divide the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle with coarse sugar for a crunchy top. Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool & Serve: Let the muffins cool slightly before enjoying warm with butter or a drizzle of honey.