Recipe by Kate Jackson

Maple Syrup Blueberry Muffins

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Maple Syrup Blueberry Muffins
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Dairy
30 Minutes
Diets
- Vegetarian - Pescatarian

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

Ingredients

Maple Syrup Blueberry Muffins

  • 1 and 3/4 cups Beleaves Flour

  • 1 and 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 egg, beaten

  • 2/3 cup Gefen Maple Syrup

  • 1/2 cup milk

  • 6 tablespoons butter, melted

  • 1 cup blueberries

Directions

1.

Preheat oven to 400 degrees Fahrenhheit 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.

About

This recipe originally appeared on Framed Cooks.

Recipe tags

blueberries blueberry muffins Kate Morgan Jackson maple syrup
Maple Syrup Blueberry Muffins

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