Food Friday: Wild Blueberry Muffins

A few photos of what I’ve been doing instead of blogging of late:


H, W and I voyaged to Maine in the company of two of our favorite people, Maria and her little boy, Tommy. Here we are, off to swim in the lake.


We visited big boy Jack.


And Lydia, who I’ve been photographing since she was BORN. It’s only fair that she turns the lens on me.


We ate well.


Exceedingly well.


Visited old friends and new babies.


And former babies that are now impossibly big girls.


We cooked s’mores over the fire but not before a little experimenting!


No marshmallows were harmed in the process.


But there were a lot of sticky noses.



A lot.


We helped with the gardening.


And relieved the wild blueberry bushes of Acadia National Park of several pounds of blueberries.

So, if you, like us, have a bounty of blueberries on your hands, I have a new muffin recipe for you. It is low fat and low sugar and has whole grains, but don’t let that scare you—it is still a classic, gorgeous blueberry muffin. Best with wild blues, but we make it with the high-bush berries as well. Actually, this recipe is good with any berry. If you use frozen berries, don’t thaw them, and add 3-4 minutes to the cooking time.

Wild Blueberry Muffins

1 egg white

1 cup plain nonfat yogurt

1/4 cup canola or safflower oil

1/4 teaspoon vanilla extract

1/4 teaspoon Boyajian’s lemon oil, or, lacking that, zest half a lemon (lemon flavoring is optional, of course, if you have neither the oil or a lemon, but is so good. Also good with orange oil or orange zest, particularly with cranberries)

1/4 cup maple syrup or henry [EDITED TO SAY, WHAT IS WRONG WITH ME? That’s HONEY, of course.]

1 cup whole wheat flour

1 cup unbleached, all-purpose flour

1/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/2 generous cups of berries

Preheat the oven to 350, and coat 12 muffin cups with nonstick spray or muffin papers.

Whisk together the egg white, yogurt, oil, vanilla and maple syrup.

In a separate bowl, sift together the flours, sugar, salt, baking soda and baking powder. Stir.

Pour wet ingredients into dry, and fold together with a rubber spatula until moist but still slightly lumpy. DO NOT MIX WELL. Fold in the berries gently. DO NOT OVER MIX.

Scoop batter into muffin cups, and bake for 25-30 minutes at 350.

P.S. You might want to double it–they disappear fast!

P.P.S. Also good with blueberries and finely chopped peaches or nectarines. Just keep the total amount of fruit to 1 1/2 generous cups per batch.

P.P.P.S. Miss you all–I plan on being back WAY more regularly!

P.P.P.P.S. You okay with my posting client photos here? Because I clearly can’t have TWO blogs!

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Anna Sawin

Anna Sawin is a Connecticut-based portrait, wedding, and editorial photographer. She lives in the shoreline town of Stonington with her family and has discovered the perfect cupcake. Just ask, she is willing to share her secret.


  1. Shannon on July 31, 2009 at 6:23 am

    Love that first pic of Will. Was he in superhero mode? What was he saying? Please tell me he is not starting to refuse having his pic taken my little darling.

  2. lucinda Wesson on July 31, 2009 at 7:28 am

    Love it Anna!!!! We will be up in VT tomorrow and can’t wait to bring your recipe!!!!!!

  3. marie on July 31, 2009 at 7:41 am

    excellent. we just demolished our last large yogurt container of wild blues this am, but plan to go back for more this weekend–i think the ones at JPH are ready. elle and i made blueberry corn muffins with some of them and can’t wait to try this. lovely pics, as always. when in aug. are you back? and, welcome back to your “roots” w/food fridays
    ps. august is in 10 minutes.
    pps. i’m ok with you posting client pics as long as you keep up/ with food fridays, which inspire me to cook new things since i’m too busy to look for fresh recipes!

  4. Maria on July 31, 2009 at 7:53 am

    Thank you for this great post!!!
    Yes, you can post whatever you want…I think we are all eager readers and admirers of your photography….so post away!

    Those S’mores were unforgettable!!!!!!!!!

  5. B. on July 31, 2009 at 8:13 am


  6. sdh on July 31, 2009 at 8:14 am

    yay, you’re back!

    “1/4 maple syrup or henry” — hahhahah

    post whatever you want here, everyone loves pictures of kids & weddings, right?

  7. Crystal D on July 31, 2009 at 8:21 am

    Anna, gorgeous gorgeous gorgeous photos… now I am so hungry!

  8. Stacy on July 31, 2009 at 11:55 am

    Gorgeous photos! You have clearly been busy and turning that camera on lots of wonderfully cute kids. 🙂

  9. Sara on July 31, 2009 at 1:24 pm

    YES, I love seeing the client photos! Please keep them coming!!!

  10. katy on July 31, 2009 at 8:15 pm

    I love this! How do you manage all of these gorgeous photos?!

    In Brewster today I got essential oil of GRAPEFRUIT. I will make grapefruit poppyseed cake. I love having the essential lemon oil for when I don’t have a lemon to zest for lueberry muffins–and have always felt slightly illegitimate. Now I just feel pleased and proud! Lemon oil preferred over zest in a recipe from THE most reputable source! YESSSS.

  11. Maya Laurent on July 31, 2009 at 10:52 pm

    I need to come visit you so I can just sit and enjoy good food! 🙂

  12. each on August 2, 2009 at 5:34 pm

    Oh YUM! (henry of course)

  13. sdh on August 2, 2009 at 8:36 pm

    @maya, yes, come visit!!!

  14. maria on August 24, 2009 at 5:04 pm

    yum! will surely try this one…

    you pictures made the flowers look wonderful!

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Anna Sawin is a Connecticut-based portrait, wedding, and editorial photographer. She lives in the shoreline town of Stonington with her family and has discovered the perfect cupcake. Just ask, she is willing to share her secret.