Maine Blueberry Muffins

The kind of blueberry muffin you find at a roadside farm stand in Vacationland. A 50/50 blend of all-purpose and whole wheat flour gives these a hearty, slightly nutty crumb without being dense, and a generous half cup of melted butter makes them rich and tender. Two full cups of blueberries means every bite is bursting with fruit.

Melted butter instead of softened changes the game for muffins. It distributes more evenly through the batter and creates a moister, more uniform crumb. Cool it slightly before mixing with the milk and eggs so it doesn’t cook the eggs on contact.

The sugar sprinkled on top before baking is what gives these their signature sparkly, crunchy crown. It caramelizes slightly in the heat and creates a sweet crust that cracks when you break the muffin open.

Kitchen Tips

• Stir until just moistened, not smooth. Lumpy muffin batter makes tender muffins. Smooth batter makes tough ones.
• Fold the berries in last and gently. Rough stirring crushes them and turns the batter purple.
• Use fresh Maine blueberries if you can get them. They’re smaller, sweeter, and more intensely flavored than cultivated berries.
• Fill muffin cups generously for those big, domed tops.

Variations

• Add lemon zest to the batter for a bright, citrusy contrast to the berries.
• Replace cinnamon with cardamom for a Scandinavian-inspired twist.
• Fold in a handful of chopped walnuts or pecans for crunch.