These Yankee Blueberry Muffins are my attempt to recreate a food memory from college. There was a café on the Hill in Boulder that made the most amazing muffins. They were gigantic – like the Rocky Mountains – and satisfied all day. These are my Yankee version because they are smaller by comparison but capture the flavor using ingredients from New England, including Maine wild blueberries and Vermont maple syrup. I like to use frozen berries because they hold up better when folding them in and the tiny size of the wild blueberries fit nicely into each cup.
3 cups (318g) oat bran
1 cup (120g) all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
2 large eggs
2/3 cup (156g) unsweetened almond milk
2/3 cup (156g) Greek yogurt
1/3 cup (66g) grapeseed oil (or other neutral oil)
1/3 cup (108g) sweet molasses
1/3 cup (108g) maple syrup
1 teaspoon vanilla extract
1 ½ cups (210g or ½ pint) wild blueberries
Preheat oven to 375° Fahrenheit.
Line muffin pans with baking cups.
In a medium bowl, combine the dry ingredients.
In a second large bowl, beat the wet ingredients.
Add the dry ingredients to the wet mixture. Stir thoroughly.
Fold in the frozen blueberries.
Divide the batter to fill 12 muffin cups. The cups will look mountainous!
Bake for 30-35 minutes if you use frozen berries; 15-20 minutes if your berries are room temperature.
You know the muffins are done when you insert a tooth pick and it comes out clean.
Remove from pan and cool on a wire rack. Enjoy muffins warm or at room temp.
Muffins keep well at room temperature for about a week and freeze well for up to 3 months.
Recipe adapted from Flourishing Foodie.