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  • Writer's pictureHLK

Maine Blueberry Muffins

June 2, 2020


If muffins are your weakness, then these will surely be added to your list. Not only does Annie show us how to make some tasty "Maine-style" blueberry muffins, she provides us with all kinds of variations and additions to the recipe!


2 cups all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon table salt

1/3 cup canola oil

2 large eggs OR 1/2 cup carbonated water OR 2 teaspoons baking soda and 2 tablespoons apple cider vinegar

2/3 cup whole milk

1 1/3 cups fresh (or frozen) Maine blueberries


Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or line with paper liners. Sift the dry ingredients into a medium-sized bowl. Make a well in the center of the dry ingredients and add the oil, eggs, and milk. Stir until just combined. Gently fold in the blueberries. Fill the muffin cups two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean and the muffins spring back when lightly pressed. Remove the muffins from the pan to cool on a wire rack.

Makes 12 muffins


Pumpkin, Honey, and Walnut

Reduce the milk to 1/3 cup, add 2 tablespoons honey, and 1 cup pumpkin puree with the other liquid ingredients. Stir in 3/4 cup chopped walnuts instead of the blueberries.

Other Variations

Replace the blueberries with dried cranberries or apricots; raisins; or chocolate chips.

Sprinkle the tops of the muffins with granulated or coarse-grain sugar.

Sprinkle the tops of the muffins with streusel.

*recipe sourced from

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