Diana Santospago laughs when asked if she bakes with Isle au Haut's tiny, intensely sweet-tart blueberries: "The wild turkeys and deer get them long before I do," she says. Instead, she makes these tender, citrusy muffins using top-quality frozen berries from a mainland grower: "By the time fresh blueberries make it to the island they're nothing but mush." Using frozen berries makes the batter incredibly thick and keeps them from sinking to the bottom of the pan. Of course, the muffins are fantastic with fresh blueberries as well.
Slideshow:Great Comfort Food Recipes