Wild or Regular Blueberries - the tiny wild ones are best!
Sugar in the Raw
Egg, room temperature
Unsalted Butter, melted & cooled
Fresh Lemon Juice
This recipe I adapted from my friend's mom, Sally Maynard. She baked these in a cast iron muffin pan in a a kitchen in Maine dating 1877 with a black slate sink and a wood fire and gas combination stove!
Preheat oven to 325. Melt the butter first and allow to cool slightly. Blend the dry ingredients together and then toss in the blueberries, coating slightly. If using frozen wild blueberries, allow to warm up and if using canned ones, then drain well.
Add the sugar, egg, milk and butter and lemon juice and blend just until wet, do not overmix. Place in medium muffin cups that have been buttered and floured. Bake for approximately 25 minutes. Bon Appetit!