Prep time
15 minutes
Cook time
30 minutes
Skill level
Beginner
Season
Summer, Fall
Every summer, droves of travelers descend upon Maine in search of a taste of its official state fruit, the wild blueberry. Cultivated blueberries of all varieties are native to North America and, depending on what part of the country you come from, may take the form of either “low-bush” or “high-bush” plants. Mainers have a taste for all things blueberry, from blueberry beer to blueberry ice cream, and it seems like every time you turn around you find something new made with these summertime gems. One of the most iconic of all blueberry treats is the ultimate morning staple, blueberry muffins.
For this recipe I’ve added lemon zest and ground coriander—the hint of acidity really makes the berries shine and increases their natural citrusy flavor. To keep the berries from dropping to the bottom of the muffin cup, I place a small amount of plain batter into each cup first. This creates a pillow that keeps the berries from falling to the bottom and makes for more evenly distributed fruit. Finally, I prefer to use a flexible silicone muffin pan over the traditional metal pan. I find this added insurance of being totally nonstick helps mitigate any potential issues that can come up while baking.
Ingredients
- ½ cup salted butter at room temperature
- 1 cup granulated sugar
- 1 lemon, zested
- 1 tsp. coriander seed, finely ground
- 2 large eggs
- 1 tsp. butternut extract
- 2 cups Einkorn Flour
- 2 tsp. baking powder
- ½ cup whole milk
- 2 cups wild blueberries, fresh or frozen
- Demerara sugar for garnish
Special equipment
Preparation
- Preheat oven to 375°F.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, lemon zest, and coriander seed. Whip until very light and fluffy.
- Once the butter mixture is fluffy, add the eggs one at a time and mix well.
- In a separate bowl, sift together the flour and baking powder.
- With the mixer on very low speed, add flour and milk to the butter mixture. Alternate each ingredient by adding half the flour, then half the milk and repeating.
- Scoop 1 tablespoon of batter into each muffin cup. Spread it evenly to create a pillow of batter on the bottom of each cup.
- Mix the berries into the remaining batter and distribute evenly between the 12 muffin cups.
- Generously sprinkle the tops of each muffin with demerara sugar before placing the muffin tray in the oven to bake.
- Bake for approximately 30 minutes, or until a skewer inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool for 5 minutes before removing from the muffin pan. Serve immediately.
Classic Blueberry Muffins
Prep time
15 minutes
Cook time
30 minutes
Skill level
Beginner
Season
Summer, Fall
Every summer, droves of travelers descend upon Maine in search of a taste of its official state fruit, the wild blueberry. Cultivated blueberries of all varieties are native to North America and, depending on what part of the country you come from, may take the form of either “low-bush” or “high-bush” plants. Mainers have a taste for all things blueberry, from blueberry beer to blueberry ice cream, and it seems like every time you turn around you find something new made with these summertime gems. One of the most iconic of all blueberry treats is the ultimate morning staple, blueberry muffins.
For this recipe I’ve added lemon zest and ground coriander—the hint of acidity really makes the berries shine and increases their natural citrusy flavor. To keep the berries from dropping to the bottom of the muffin cup, I place a small amount of plain batter into each cup first. This creates a pillow that keeps the berries from falling to the bottom and makes for more evenly distributed fruit. Finally, I prefer to use a flexible silicone muffin pan over the traditional metal pan. I find this added insurance of being totally nonstick helps mitigate any potential issues that can come up while baking.
Ingredients
- ½ cup salted butter at room temperature
- 1 cup granulated sugar
- 1 lemon, zested
- 1 tsp. coriander seed, finely ground
- 2 large eggs
- 1 tsp. butternut extract
- 2 cups Einkorn Flour
- 2 tsp. baking powder
- ½ cup whole milk
- 2 cups wild blueberries, fresh or frozen
- Demerara sugar for garnish
Special equipment
Preparation
- Preheat oven to 375°F.
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, lemon zest, and coriander seed. Whip until very light and fluffy.
- Once the butter mixture is fluffy, add the eggs one at a time and mix well.
- In a separate bowl, sift together the flour and baking powder.
- With the mixer on very low speed, add flour and milk to the butter mixture. Alternate each ingredient by adding half the flour, then half the milk and repeating.
- Scoop 1 tablespoon of batter into each muffin cup. Spread it evenly to create a pillow of batter on the bottom of each cup.
- Mix the berries into the remaining batter and distribute evenly between the 12 muffin cups.
- Generously sprinkle the tops of each muffin with demerara sugar before placing the muffin tray in the oven to bake.
- Bake for approximately 30 minutes, or until a skewer inserted into the center of a muffin comes out clean. Remove from the oven and allow to cool for 5 minutes before removing from the muffin pan. Serve immediately.