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Muffins once were a signature pastry of New England, but now they are universal, not only in diners and cafes, but in coffee houses. Blueberries (preferably wild Maine blueberries) are the traditional Yankee add-in, contributing unique tartness to a pastry that walks a line between cake and sweet bread. Warm from the muffin tin is the best way to enjoy one, but there’s nothing wrong with slicing it in half and cooking it on a buttery griddle. The result is a crisp surface, all the better when extra butter is applied and melts from the muffin’s heat.