Blueberry Muffins - North America

When we used to live in Maine we sometimes went for a very early morning hike and picked fresh blueberries. Then at home I made these muffins with the freshly picked blueberries for breakfast. I can not explain what an incredible taste that was! (Of course you can not always have freshly picked blueberries, but I would still wait until you get fresh ones in the store rather than using frozen ones. The taste is so different!)

An interesting fact is that Maine produces 25% of all blueberries in North America, making it the largest producer in the world.


  • ¼ c melted butter (about 2 tbsp.)
  • ½ tsp. vanilla extract
  • 1 c milk
  • 1 egg
  • 2 c all-purpose flour
  • 2 tsp. baking powder
  • 1/3 c brown sugar
  • ½ tsp. salt
  • 1 c fresh blueberries

Heat the oven to 400º F (180°C).

Grease the bottoms of a muffin form with 12 cups or line with paper baking cups.

In a large bowl whisk together the milk, vanilla extract, melted butter and egg. Stir in the flour, baking powder, salt and sugar. Fold in the blueberries.

Divide the batter evenly among the muffin cups.

Bake for 25 minutes in the middle of the oven or until golden brown. Remove from the form and serve warm.

Makes 12 small or 6 bigger muffins.

There is a variation:

Apple Cinnamon Muffins

Instead of the blueberries fold in 1 peeled and shredded apple and ½ tsp. ground cinnamon.


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