These maple syrup blueberry muffins have the syrup baked right in! A perfect Sunday brunch recipe, or anytime you want a delicious snack. Perfect with a cup of fresh mint tea on the side.
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Why we love this recipe
These delectable blueberry muffins are sweetened with maple syrup instead of sugar, giving them a slightly different, completely wonderful taste. And they are packed with sweet blueberries which gives them just the right amount of extra moistness.
These are just like little pancakes you can eat with your hands — sweet and buttery with the blueberries and the syrup baked right in.
AND they take about 30 minutes start to finish, including baking time, and will make your kitchen smell like heaven. Now THIS is a blueberry muffin recipe that you need to have in your muffin collection!
Ingredients you need
Ingredient notes and substitutions
- Blueberries: Of course you can and should use fresh blueberries especially when we are in blueberry season, but frozen ones will also work – make sure you thaw them out first to let out any extra liquid from the freezing process.
- Maple Syrup: Use the real stuff. Since this is the main sweetener for these muffins, the better the syrup, the better the muffins!
- Milk: You can use either whole milk or low-fat for this recipe. Don’t use skim, as it doesn’t have enough heft for the texture you want.
- Muffin Liners: You don’t have to use these, although I find they work best with fruit recipes like this one where the fruit might stick to the pan.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe.
Step One: Preheat your oven to 400 and line a 12 cup muffin tin with paper liners. I find that giving the liners a little spritz of cooking spray is a great way to guarantee that your muffins come obediently out of the liner.
STEP TWO: Put flour, baking powder, baking soda and salt in a medium bowl and mix it all together with a whisk.
STEP THREE: Put an egg, some maple syrup, milk and melted butter in a second bowl and mix them up well.
STEP FOUR: Add the butter mixture to the flour mixture and stir until they are just combined.
STEP FIVE: Carefully fold in the blueberries
STEP 6: Spoon your delectable batter into the muffin cups. You want them about two thirds full.
STEP SEVEN: Bake them up until they are golden brown and a toothpick stuck into the middle of one comes out clean, about 15 to 18 minutes. Let them cool in the pan for a few minutes and then transfer them to a cooling rack.
Recipe FAQs
It simply means you are going to stir them in as gently as you can, trying not to break any in the process. I find a rubber or silicone spatula works best for this.
Yes, but because the blueberries will give some extra moisture to these muffins, make sure you serve them up in the first day or two.
Let them thaw at room temperature in a strainer, letting any extra liquid drain off. Make sure they are fully thawed before you use them.
Pop your question in the comments section and I will answer pronto!
Want to round out your meal?
We love mixing up our berry tastes by slathering these with homemade strawberry jam – the more fruit the better.
If you are more in the mood for spreading butter on your muffins, this recipe for making your own homemade butter (it’s easy!) will give you the absolute best butter!
And there’s nothing like a cup of warm fresh mint tea to go with your warm muffins!
Other muffin recipes we love!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintMaple Syrup Blueberry Muffins
These maple syrup blueberry muffins have the syrup baked right in! A perfect Sunday brunch recipe, or anytime you want a delicous snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 2/3 cup maple syrup
- 1/2 cup milk
- 6 tablespoons butter, melted
- 1 cup blueberries
Instructions
- Preheat oven to 400° and grease 12 muffin cups or line with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a small bowl, whisk together the egg, maple syrup, milk and melted butter. Add to flour mixture and stir until just combined. Carefully fold in berries.
- Spoon into 12 muffin cups and bake until golden brown, about 15-18 minutes.
Notes
-
- Blueberries: Of course you can and should use fresh blueberries especially when we are in blueberry season, but frozen ones will also work – make sure you thaw them out first to let out any extra liquid from the freezing process.
-
- Maple Syrup: Use the real stuff. Since this is the main sweetener for these muffins, the better the syrup, the better the muffins!
-
- Milk: You can use either whole milk or low-fat for this recipe. Don’t use skim, as it doesn’t have enough heft for the texture you want.
-
- Muffin Liners: You don’t have to use these, although I find they work best with fruit recipes like this one where the fruit might stick to the pan.
Marilia says
Hello Kate,
Your recipe looks so tempting, but I have a question about using Blueberries which are not frozen nor fresh. I bought some blueberries from Costco in a plastic jar. Quite firm & dry and not sweetened. Must I pretreat them before using?
Hi Marilia! You will get a better result from those blueberries if you rehydrate them first, and it’s not too hard! Put them in a bowl, cover them with hot water and let them sit for about 30 minutes, then drain them thoroughly. They won’t be as soft as fresh blueberries but they will be much more tender. Hope this helps and happy baking! :)
Jenna says
Finally a good tasting muffin without a ridiculous amout of sugar. This will probably be my go to blueberry muffins.
Hi Jenna and I am so glad to hear that this is going to be the blueberry muffin that gets made on repeat in your kitchen! Happy Monday. :)
FJ says
I wanted to make blueberry muffins with maple syrup and when this recipe came up, it sounded perfect. I used 1 cup wheat flour and 3/4 cup oatmeal which added a nice texture. I used frozen blueberries without thawing. The juices turned the batter darker but the taste was fine. Maple syrup added the right amount of natural sweetness. Thank you!
Hi FJ and thanks for sharing your version of these muffins! I’m so glad they worked for you! :)
Jill Dalbacka says
Made these for book club this morning. Quick, easy, very tasty, great texture. I did add about half a cup of cooked wild rice because it tied in with the book we read this month. Were absolutely great!
Hi Jill and that is super creative with the wild rice! So glad the were a hit with book club. :)
Christy says
THANK YOU!!! These muffins were exactly what I was looking for! They were just delicious. My 7 year old daughter asked if I could give you 8 stars. Lol. I did use frozen blueberries and they still came out perfect! Followed everything else to a T. And these seem like a great base muffin for changing add-ins, so I’m excited to play around! Yay! Thank you so much.
Christy says
Frozen blueberries without thawing!
8 stars – you made my whole day!! And good to know about the frozen blueberries – thank you so much! Happy New Year!
Phil says
Do you use salted or unsalted butter?
Hi Phil! I always use salted butter in pretty much every recipe, but either one will work just fine. :)
Sheri McCaskill says
I’m eating one right now. They are delicious. An easy yet super tasty recipe! Thank you for sharing it.
Hi Sheri and yay! I’m so glad – I do love any recipe with maple syrup. :) Happy Monday!
avery says
if using the small frozen blueberries i think you would get more of a blue berry taste if you did a cup and 1/2 of blueberries
Hi Avery! You need to use the same amount of blueberries in order for the batter to hold together, but the tiny berries will definitely give you more berries per bite, so that could give it more of a berry taste. I’d love to know how these turn out for you if you decide to make them that way. Happy New Year!
Sangitha says
These were so moist and delicious! Thank you so much. I used GF flour, coconut milk and used 1\3 cup maple syrup instead of 2\3 cup and added water to replace the liquid. It quite sweet perhaps because of the coconut milk. Thank you again.
I’m so glad you loved them, and that you worked out a gluten-free version! :)
Jo Ann Caudill says
Best blueberry muffins I’ve tasted in a long time. I made them with whole wheat pastry flour.
Jo Ann! I’m so glad you liked them – isn’t blueberry season the best? :)
Lynne Savino says
I don’t know enough about the science of buttermilk, but what do you think about substituting it for the regular milk?
You definitely can! It will give the muffins a slightly tart taste (because buttermilk is basically a soured form of milk). If your buttermilk is super thick, I would thin it out with a little water, still using 1/2 cup liquid total. Mind you, I’ve never tried them with buttermilk but this is my educated guess! If you do try them this way come back and tell us how they came out, ok? xoxo!
Rae says
These were great and so easy. I made them as mini-muffins for my toddler (who was very impressed). They took about 11 minutes to cook at that size.
I love when things are toddler approved! :) and thanks for the baking time on the mini version!
Justine says
I’d been discouraged baking lately, but this recipe actually turned out perfectly, restoring some confidence lol!
I used frozen mixed berries, soaked in warm watter, mashed some large berries. I also added 2 teaspoons of cinnamon, but that’s just a preference.
The recipe yielded 16 muffins with my tin, but they were moist and tasty, not overly sweet but fragrant -thanks to the cinnamon.
Thanks!
I’m so glad – and love your addition of the cinnamon! :)
Liz says
Thanks for a great recipe! I used 1 cup AP flour and 3/4 cup whole wheat flour. Used wild blueberries foraged from a local park. A healthy treat for the kids – and the love it!
ry says
very good stuff here kate! quick, easy and great tasting! you’re definitely helping me to keep the ‘awesome mom’ thing going on! :) thanks again!
Kate says
Hurray! And I’m sure you are an awesome mom in many ways. :)
Katie says
Made these this morning – I like that they're not as sweet as some other muffin recipes I've tried. They really are like eating pancakes in a cup! My sister enjoyed them too. Thanks, Kate and Toni.