Sweet mini blueberry muffins made with fresh Maine blueberries are topped with a streusel topping in this quick and easy recipe.
BDN Outdoors Editor John Holyoke and I headed up to Millinocket recently to head down the Golden Road in search of moose. Our trip was unsuccessful. (You can read his take on the moose-less trip here.) There were no moose to be found, and no moose interested in responding to his unusual moose calls.
But when we stopped for lunch, we ran into a man filling his empty water bottle with little wild blueberries. Stooping to take a closer look, I was excited to see that we were surrounded by the tart summer fruits (wild blueberries have a wonderful tartness to them).
The man wound his way across rocks, hunched low and picking as he went. I contemplated picking some myself — wild blueberries are my absolute favorite for muffins. Without anything suitable for collecting berries, it wasn’t meant to be.
But if you love Maine blueberries, I have a recipe for you. Grab your wild blueberries (from the yard, or from the farmers market this weekend). And with a few simple ingredients (you probably have most of them!) you can have these babies on the table in less than 30 minutes.
Can’t beat that, right?
These itty bitty mini muffins are perfect for packing in a tray and sharing with neighbors or taking to grandma’s house. Or, you know, sharing with your fellow editors at morning meetings.
Mini Blueberry Muffins
yields 24 muffins
1 large egg
1 cup milk
1/2 cup canola oil
2 cups all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup wild blueberries
1/4 cup light brown sugar
1 tbsp all-purpose flour
1/4 tsp fleur de sel
2 tbsp cold unsalted butter
Preheat the oven to 400 degrees. Line 24 mini muffin cups with liners (in a mini muffin pan). If desired, spray the inside of the liners with cooking oil spray. This will prevent the liners from sticking to the muffins. Set aside.
In a large bowl, whisk together the egg, milk and oil. Fold in the flour, sugar, baking powder and salt until well combined. Stir in the blueberries and divide the batter evenly among the 24 mini muffin cups.
In a small bowl, stir together the light brown sugar, flour and fleur de sel. Cut the butter into the mixture using a pastry cutter or two knives. Sprinkle over the tops of the muffins, dividing it evenly among them.
Bake for 14-16 minutes, until a toothpick inserted into the center of the muffin comes out clean.
Let cool slightly before enjoying.
Note: Don’t have fleur de sel? Sea salt or kosher salt can be substituted.