Recipe: Wildly Blue Blueberry Muffin

The Wild Blue Blueberry Muffins at Souplantation and Sweet Tomatoes were a delightful treat on the bakery buffet. At one time they were also known as Wild Maine Blueberry Muffins.

These are best enjoyed slathered in whipped honey butter.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2009.

Makes about 2 dozen muffins.


  • 1/2 pound frozen blueberries, thawed and drained


  • 2 3/4 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt


  • 1 2/3 cups buttermilk
  • 1 cup white sugar
  • 2/3 cup canola oil
  • 1/4 cup cracked eggs
  • 1 teaspoon blueberry extract (available in some supermarkets or online)


  • Preheat oven to 325 degrees.
  • Combine the dry-mix ingredients in a bowl and whisk to combine.
  • Combine the wet mix ingredients in a large mixing bowl. Beat wet mix to dissolve the sugar.
  • Add the dry mix to the wet mix and combine thoroughly.
  • Gently fold in blueberries.
  • Spray muffin pans with nonstick cooking spray or line with paper liners. Scoop batter into muffin pans with a 2-ounce scoop.
  • Bake for about 15 minutes, or until golden brown.

Official Ingredient List

This ingredient list was captured from the official Sweet Tomatoes website. It may aid in your own recipe creation.

Buttermilk, whole, All purpose flour (Bleached wheat flour enriched [bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], enzyme), Sugar, Canola Oil (Non-hydrogenated Canola Oil, Dimethlypolysiloxane [antifoaming agent]), Blueberries, Wheat flour (Whole wheat flour), Liquid Whole Egg (Pasteurized Whole Eggs), Baking Powder (Corn starch, sodium bicarbonate, anhydrous sodium aluminum sulfate, monocalcium phosphate), Blueberry Extract (Natural flavor, water, propylene glycol and ethyl alcohol), Salt (Sodium chloride, yellow prussiate of soda), Baking Spray (Soybean oil, soy lecithin and propellant).

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