Each year, Nova Scotia celebrates the Wild Blueberry Harvest Festival to showcase the province’s succulent blueberries. These delicious muffins explode with flavour and are perfect as a light breakfast or anytime snack.
1 ½ cups (330 g) flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) kosher salt
¾ cup (170 g) butter, melted and cooled
1 ½ cups (300 g) sugar
2 large eggs, room temperature, whisked vigorously
1 cup (250 ml) buttermilk
1 tsp (5 ml) vanilla extract
1 cup (260 g) blueberries, frozen or fresh
3 tsp (15 ml) turbinado or brown sugar
1. Preheat oven to 350°F (180°C) convection setting. Line a 12-muffin baking pan with muffin paper, or grease with lard.
2. In a large bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
3. In a medium bowl, mix the melted butter, sugar, eggs, buttermilk and vanilla until creamy.
4. Combine the wet and dry ingredients, gently folding with a rubber spatula until just mixed. Avoid overmixing. Even with small clumps, your muffins will be fluffy and have a nice high top.
5. Add the blueberries and mix very gently again.
6. Divide the batter among the muffin cups with a large spoon or ice cream scoop. Fill moulds to the brim. Thick dough that makes a mound will result in taller muffins.
7. Bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
8. Once the muffins are out of the oven, sprinkle the top with turbinado or brown sugar. Let cool and enjoy!
If using frozen blueberries, rinse them several times in cold water and dry thoroughly with paper towel to keep their colour from running into the rest of the muffin.
