Aren’t we lucky to live in Maine? Not only do we have the best seafood in the country, ever-growing numbers of farmers’ markets, great artisan bread, hand-made cheeses and locally raised meats and more. To top it all off, we have blueberries – our very own wild, low-bush blueberries, the best in the world. AND we can still buy quarts of the hand-picked beauties at honor stands!

We appreciate our bounty, and must do our part by eating as many blueberries as possible during their month-long season. Here are a couple of ways to aid in that cause.

MAGNIFICENT BLUEBERRY MUFFINS

I’ve been making these blueberry muffins for years. Somehow, the formula – ratio of butter, eggs, berries, a bit of brown sugar – results in absolutely scrumptious muffins every time.

Makes 12 large muffins.

2 cups all-purpose flour

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1/3 cup granulated sugar

1/4 cup packed light brown sugar

2 teaspoons baking powder

3/4 teaspoon salt

2 eggs

3/4 cup milk, whole or low-fat

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5 tablespoons unsalted butter, melted

1 cup blueberries

Preheat oven to 400 degrees. Spray a 12-mold muffin tin (1/2-cup capacity) with oil spray, or line cups with paper liners and spray liners.

In a large medium-mesh sieve set over a bowl, combine the flour, granulated sugar, brown sugar, baking powder and salt. Use your fingers or a wooden spoon to push the flour-sugar mixture through the sieve into the bowl. (This removes any lumps from the brown sugar.)

In another bowl, whisk together the eggs, milk and melted butter. Make a well in the center of the dry ingredients, pour egg mixture in, and stir gently just until flour is moistened. (Do not over-mix; the batter should still look slightly lumpy.) Fold in the blueberries. Divide evenly among the muffin cups, filling about three-quarters full.

Bake in the preheated oven for 18 to 22 minutes, or until muffins are golden brown and a skewer inserted in the center comes out clean. Cool in the tin for 5 minutes before removing. Serve warm or at room temperature. (Can be frozen in Ziploc freezer bags for up to one month.)

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MARKET SALAD WITH BLUEBERRIES AND LOCAL CHEVRE

The flavors, textures and colors in this lovely combination salad play off each other so well – you’ve got the crunch of greens and snap peas, the sweetness of berries and maple, the salty smokiness of nuts and the tang of cheese. It makes a wonderful first course.

Servings: Four.

4 handfuls of mixed mesclun greens

24 small sugar snap peas, strings removed (see note)

1/2 cup dried cranberries

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2/3 cup fresh blueberries

1/4 cup smoked salted almonds, coarsely chopped

1/2 cup crumbled local goat cheese

About 1/4 cup shallot vinaigrette (see below)

1 teaspoon maple syrup

On a large platter or on individual plates, spread out the greens to make a bed. Arrange snap peas over and scatter with the cranberries, blueberries, almonds and cheese.

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In a small bowl, whisk together the vinaigrette and maple syrup. Drizzle over the salad and serve.

Note: If the sugar snap peas are large, cut them in half on the diagonal.

SHALLOT VINAIGRETTE

2 tablespoons white wine vinegar

2 tablespoons balsamic vinegar

3 tablespoons minced shallots

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2 teaspoons whole-grain Dijon mustard

1 teaspoon salt

3/4 cup extra-virgin olive oil or a combination of olive and vegetable oils

In a small bowl, whisk together vinegars, shallots, mustard and salt. Whisk in the oil. Use immediately or store in a covered container in the refrigerator for up to a week. Shake or whisk again before using.

 

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Dishing Up Maine” (Storey Publishing 2006) and “The New England Clam Shack Cookbook” (Storey 2008). She lives on the Blue Hill peninsula.

 


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