New Jersey Blueberry Muffins
I grew up during the golden age of wild foraging in NJ—back when we would pick a handful of blueberries on the way to school or play. If you ever want a nostalgic blueberry jam or cobbler recipe like the ones from the '50s, I've got you!
Did you know that New Jersey played a huge role in the domestication of the blueberry and proudly wears the title "The Blueberry Capital of the World" for good reason!
🌱 A Bit of Blueberry History:
The modern cultivated blueberry was developed in New Jersey in the early 20th century. Here's how it happened:
- Elizabeth White, the daughter of a cranberry grower in Whitesbog, NJ, partnered with Dr. Frederick Coville, a USDA botanist, around 1910.
- At the time, blueberries were only found in the wild, like the ones you remember from growing up.
- White recruited locals to scout for the best-tasting wild bushes, and Coville developed techniques to propagate them reliably.
- Their work led to the first successful commercial blueberry crop in 1916, right in the Pine Barrens.
🍇 Why New Jersey?
- Acidic, sandy soil—perfect for blueberry bushes.
- Cool climate with distinct seasons, which the plants need.
- The Pine Barrens, stretching across southern NJ, are still dotted with wild lowbush blueberries and cranberry bogs.
Today, New Jersey remains one of the top producers of blueberries in the U.S., particularly the highbush variety you see in markets.
🫐 Classic Blueberry Muffins
Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- Pinch of salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ⅓ – ½ cup milk (as needed for batter consistency)
- 1 ½ tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- Optional: 1 tbsp flour (to coat blueberries)
- Optional topping: Coarse sugar or streusel
Instructions:
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners or grease it with unsalted butter.
- Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Wet Ingredients: In a measuring cup or bowl, combine oil, egg, vanilla, and enough milk to reach 1 cup total liquid (roughly ⅓ cup oil + ⅔ cup milk).
- Mix Batter: Pour wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
- Prepare Blueberries: If using frozen blueberries, toss them in 1 tbsp flour (optional—helps prevent sinking). Fold blueberries into the batter gently.
- Fill Muffin Cups: Divide batter evenly among the 12 muffin cups (they’ll be nearly full). Sprinkle tops with coarse sugar or streusel if desired.
- Bake: 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack.
Optional Streusel Topping:
- 2 tbsp butter
- ¼ cup flour
- 2 tbsp brown sugar
- 1 tbsp white sugar
- Pinch of cinnamon
Rub together with fingers until crumbly, then sprinkle on muffins before baking.