Wild Blueberry Cornmeal Muffins

Fall is one of our favorite seasons here on the farm.  The Maine foliage is beautiful and there is comfort in our warm sweaters against the chill of autumn.

2016 foliage (2)

Cooking transitions from summer fare to homemade soups and chowders of various kinds–tomato tortellini, chicken and vegetable with rice, venison stew, chicken gnocchi, seafood chowder.  A perfect complement, and family favorite, are these quick and easy wild blueberry cornmeal muffins.  The ingredients are simple, and making them is a snap.

Wild Blueberry Cornmeal Muffins

Preheat oven to 375 degrees.  Grease bottom and sides of 12-cup muffin tin.


1 1/4 cups all-purpose flour

1/2 cup cornmeal

1/4 cup brown sugar

1/2 teaspoon salt

1 tablespoon baking powder


2 cups Alexander’s wild blueberries (fresh or frozen)


1 cup milk

1/3 cup butter, melted

1 egg, beaten


In large bowl sift together dry ingredients (flour, cornmeal, brown sugar, salt, baking powder).

Stir blueberries into the sifted ingredients.

In small bowl combine remaining ingredients (milk, melted butter, beaten egg).  Pour into flour mixture and stir just until moistened.

Spoon batter into prepared muffin tins.

Bake in preheated 375 degree oven for 20 minutes or until inserted toothpick removes clean.

Let muffins sit for 5-10 minutes before removing from pan.

Bonus:  If you’re lucky enough to have a few left over, they are a delicious breakfast item, split and grilled in a lightly oiled or buttered frying pan.

There’s NOTHING like a wild Maine blueberry,

Denise Alexander