Maple 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
Scale
- 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.
Find it online: https://www.framedcooks.com/maple-syrup-blueberry-muffins/