Last spring, my husband and I bought a few blueberry bushes in the hope to soon have fresh, delicious blueberries. One didn’t make it through the winter, one isn’t looking to good and the third is our last hope. In the spring, we always hope for a hearty bounty from the seeds we plant, but I will tell you, it is a lot harder than it looks to tend to a garden!
Blueberry Crumb Muffins
I am telling you this story because this past March, I met with Wyman’s of Maine at Natural Products Expo West while I was on Mom Blog Tour in Anaheim, California. Founded in 1874, Wyman’s of Maine has a strong commitment to sustainability, food safety, and premium quality. Wyman’s owns land in Maine and Canada and their farm team manages over 17,000 acres of wild blueberry fields.
What really struck me in my conversations with Wyman’s of Maine is their investment in the wild. As someone who would love to grow blueberries, I can see how difficult it is and the fact that Wyman’s of Maine grows theirs in the wild is just something short of miraculous. But, I guess when you do things the right way like Wyman’s does like respecting others, protecting the land and wildlife (bees), having a strong work ethic, a commitment to farming and using sustainable practices, miracles do happen.
You will find that wild blueberries are better than cultivated blueberries, I know I sure did! Wyman’s has perfected the art of fresh freezing fruit to maintain optimum flavor and nutritional benefits. Because Wyman’s blueberries have a short growing season, they are small, making them perfect for these delicious Blueberry Crumb Muffins.
Blueberry Crumb Muffins
- 2 cups all-purpose flour
- 3 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup sugar
- 1 cup plain yogurt
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 2 1/3 cups Wyman's of Maine Frozen Blueberries
- 1-2 tbsp flour
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 stick butter, melted
- 1 tsp cinnamon
In a large bowl, sift together flour, baking powder and salt.
In a medium bowl, mix together sugar and eggs.
Mix in yogurt, oil and vanilla extract.
Fold wet ingredients into the dry ingredients and mix until combined.
In a small bowl, coat 2 cups of Wyman’s of Maine blueberries with 1-2 tbsp flour.
Add blueberries into muffin batter.
Spoon muffin batter into muffin tin, filling about 2/3rds the way to the top.
Top each muffin with remaining blueberries.
Make the crumb topping: Mix together remaining flour, butter and cinnamon.
Sprinkle on top of each muffin.
Bake in the oven 15-18 minutes or until a toothpick comes out clean.
Dust muffins lightly with powdered sugar after they have cooled.
In addition to blueberries, Wyman’s also supplies fresh-frozen strawberries, raspberries, mangoes, cherries, etc. that are sourced from family farms in the U.S. and abroad. Wyman’s is carried at major retails such as: Walmart, Safeway/Albertsons, Kroger, Whole Foods, Sprouts, Hannafords/FoodLion/Stop & Shop, BJs, Target, Midwest Costco. Be sure to check out their website and their social media: Facebook | Twitter | Instagram | Pinterest