Every summer, droves of travelers descend upon Maine in search of a taste of its official state fruit, the wild blueberry. Cultivated blueberries of all varieties are native to North America and, depending on what part of the country you come from, may take the form of either “low-bush” or “high-bush” plants. Mainers have a taste for all things blueberry, from blueberry beer to blueberry ice cream, and it seems like every time you turn around you find something new made with these summertime gems. One of the most iconic of all blueberry treats is the ultimate morning staple, blueberry muffins.

For this recipe I’ve added lemon zest and ground coriander—the hint of acidity really makes the berries shine and increases their natural citrusy flavor. To keep the berries from dropping to the bottom of the muffin cup, I place a small amount of plain batter into each cup first. This creates a pillow that keeps the berries from falling to the bottom and makes for more evenly distributed fruit. Finally, I prefer to use a flexible silicone muffin pan over the traditional metal pan. I find this added insurance of being totally nonstick helps mitigate any potential issues that can come up while baking.