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Maple Syrup Blueberry Muffins

Maple blueberry muffins on a plate with a cup of tea.
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5 from 4 reviews

These maple syrup blueberry muffins have the syrup baked right in! A perfect Sunday brunch recipe, or anytime you want a delicous snack.

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

  1. Preheat oven to 400° and grease 12 muffin cups or line with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. 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.
  4. 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/