Wild Blueberry Muffins
Tender muffins studded with small, intensely flavoured wild lowbush blueberries picked from Eastern PEI barrens.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •muffin tin
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 30 g
- protein
- 3 g
- calories
- 210
Instructions
- 1
Whisk flour, baking powder, salt and sugar together.
- 2
In a separate bowl, whisk eggs, oil and milk.
- 3
Combine wet and dry ingredients, stirring just until moistened.
- 4
Fold in the blueberries gently to avoid streaking the batter.
- 5
Divide batter among lined muffin cups and sprinkle with coarse sugar.
- 6
Bake at 200°C for 18-22 minutes until a toothpick comes out clean.
Chef's tips
If using frozen berries, add them still frozen and toss lightly in flour first to stop them sinking.
Ingredient substitutions
- vegetable oil → melted butter
Storage
Store in an airtight container at room temperature up to 3 days, or freeze up to 2 months.
Reheating
Warm briefly in a 150°C oven or microwave for 15 seconds.
Common mistakes to avoid
- •Overmixing the batter, which makes muffins tough
- •Using overripe, mushy berries
Serving suggestions
Cooked Wild Blueberry Muffins?
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