Summertime blues? Mary Schoenlein knows the cure, or where to buy them. “I buy my blues from all different places this time of year,” says Schoenlein, referring to tart and sweet, locally grown blueberries. “Green Thumb in Water Mill, when they have them, Balsam Farms in Amagansett, and sometimes Halsey in Southampton. If I am on the North Fork, I will get them there.”
Blueberry season is in full swing here on the East End, according to Schoenlein, of East Hampton’s iconic Mary’s Marvelous, which closed its doors in September 2021. The sorely missed shop’s fan favorite? The blueberry muffin, which was chock full of blueberries thanks to one simple trick.
“Instead of the traditional method of folding your fresh blueberries into your batter, I add them into each muffin cup,” explains Schoenlein. “My motto is more berries than batter.”
While we anxiously await a Mary’s Marvelous cookbook, (which she is currently working on,) Schoenlein shares her recipe for the infamous, lemon zest-enhanced, crowd-pleasing muffin.
“On a July weekend at Mary’s Marvelous, people would line up around the block for these, ” recounts Schoenlein. “They were truly our best-seller.”
Feel like picking fresh blueberries for this recipe? Try Lewin Farms in Calverton for a family-friendly field trip. (Call 631-929-4327 for daily schedule.)
Who says there ain’t no cure for the summertime blues?
Mary’s marvelous blueberry muffins
- 3 cups all-purpose white flour (sifted, before measuring)
- 4 tsp baking powder
- 1 tsp salt
- 1 cup sugar, plus a bit more for dusting the tops
- 2 large eggs
- 1 cup whole milk, room temperature
- 4 tbsp unsalted butter, melted and cooled
- 2 lemons, zested
- 2 – 3 cups fresh blueberries