Wild Northerner Magazine Summer 2018 - Page 25

Grandma’s Wild Blueberry Muffins

1 cup soft ground whole-wheat flour

1 cup all-purpose flour

2 tsp baking powder

¾ tsp salt

½ cup softened butter

1 cup white sugar

2 large eggs

1 tsp vanilla extract

½ tsp almond extract

½ cup milk

2 cups fresh picked wild blueberries, washed, stems and leaves removed

Optional topping: ½ cup chopped nuts (almonds, pecans or walnuts) mixed with 2 tbsp white sugar


Preheat oven to 375F.

Line muffin pan cups with liners

1.Wisk the flours, baking powder and salt in a bowl and set aside

2.Beat the butter and sugar together until fluffy (about 3 minutes)

3.Beat in the eggs one at a time, scraping edges of bowl occasionally

4.Slowly mix in the vanilla and almond extracts

5.Alternate slowly mixing in handfuls of the flour mixture with splashes of milk until all blended (batter will be thick, be very careful not to over mix)

6.Gently fold in the blueberries

7.Fill all 12 muffin cups to the brim (these are big muffins!)

8.Sprinkle the nut & sugar topping over top of the muffin batter

9.Bake 30-40 minutes, until muffins are golden brown, almonds are toasty and toothpick comes out clean

Makes 12 generous muffins.

Serve with a dollop of vanilla ice cream. (Or just eat them directly out of the pan.)