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.

Description:
This recipe originally appeared on Framed Cooks.