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Mary Schoenlein’s blueberry muffins

Add the blueberries last in Schoenlein’s excellent blueberry muffin recipe. (Photo credit: Doug Young)

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.”

The secret to the pillowy texture in Schoenlein’s muffins is not over-mixing. (Photo credit: Doug Young)

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

Prep Time 20 minutes
Cook Time 25 minutes
Serves 10 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


  • Preheat oven to 350°F.
  • Sift the flour before measuring. In a medium bowl, add the sifted flour, baking powder, salt, sugar and lemon zest. (Keep the zested lemons for another purpose, stored in the refrigerator.)
  • In a small bowl, combine the melted butter with the milk and the eggs, using a whisk to mix until blended.
  • Pour the milk mixture over the dry ingredients. Using a spatula, fold the ingredients together being very gentle and taking care not to over-mix the batter.
  • Prepare the muffin pan by spraying each cup with cooking spray (or brush with a light coating of melted butter, or use paper cupcake liners).
  • Fill each cup with batter leaving about 1/2 inch of room from the top. Using a small spatula or knife, add about 1/4 cup of the blueberries by gently folding and pushing them into the batter. It is very important not to over work the batter — be gentle.
  • Sprinkle each muffin with about 1/2 teaspoon or so of sugar.
  • Bake for about 20 to 25 minute, until a toothpick inserted in the center comes out clean and the muffins are slightly golden on top.