These blueberry muffins are special in part because of their shape and their tulip-shaped parchment paper liners. Though great with fresh blueberries from Hammonton, you can definitely make them with frozen blueberries, too.
If you are using frozen blueberries, rinse them gently under cold water in a strainer until the water runs clear. Drip dry the blueberries completely before adding them to the batter to help prevent their color from bleeding into the batter.
Cook’s Tip: Cut parchment paper into ten 5½ by 5½‒inch squares. Using a cup measure with a bottom that is slightly smaller than the bottom of a cup in the popover pan, turn the cup upside down, place the center of the parchment square over it, and tightly form it to the cup (it will naturally create folds) to shape a freehand tulip cupcake liner.
Hammonton Blueberry Muffins with Maple Butter
Makes 10 large popover-size muffins or 20 regular muffins
Recipe by Shereen Pavlides
Total Cooking Time: 50 minutes
Active Cooking Time: 25 minutes
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- ¾ cup (1½ sticks) unsalted butter, at room temperature
- 1½ cups sugar
- 3 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- ½ cup canola oil
- 1½ teaspoons vanilla extract
- 2 cups fresh blueberries
- 2½ teaspoons sanding sugar, sparkling sugar, or turbinado sugar
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- Stand mixer
- Two 6-cup popover pans or two 12-cup muffin tins
- Large (3 tablespoons) cookie scoop
To make the muffins, preheat the oven to 375°F.
Sift the flour and baking soda into a large bowl. Add the 1 teaspoon of salt. Whisk to combine. Set the dry ingredients aside.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy and lightened in color, about 2 to 3 minutes. Add the eggs, one at a time, and mix until combined before adding another egg. Reduce the speed to low and pour in the milk, oil, and vanilla (the batter may curdle at this point, but don’t worry). Scrape down the side of the bowl as needed and remix. In 3 to 4 additions, add the dry ingredients, slowly mixing until combined, pausing to scrape down the sides of the bowl, as needed. Gently fold in 1½ heaping cups of blueberries.
Place a tulip liner in 10 cups of two 6-cup popover pans. Using a large cookie scoop, add 3 level scoops of batter to each cup, spreading the liners open to fill. Alternately, line regular muffin tins with paper liners and fill three-quarters of the way with batter.
Sprinkle the remaining ½ cup of blueberries on top, slightly pushing them down into the batter until just covered, 5 to 6 blueberries each muffin. Sprinkle sanding sugar over the top of each muffin.
Place both popover pans on the center rack of the oven and bake until the centers are set and a toothpick inserted into a center comes out clean, about 25 minutes. Smaller muffins in a regular muffin time will need only about 10 minutes.
While the muffins bake, make the maple butter. Place the ½ cup of butter, the maple syrup, and the ¼ teaspoon of salt in a medium-size bowl and stir until blended. Transfer the maple butter to a small serving bowl or ramekin. Cover with plastic wrap until ready to serve.
Remove the muffins from the oven, pull them out of the pan by the tips of the tulip liners, and transfer them to a cooling rack. Serve the muffins warm with the maple butter.
Photos by Andrea Coan