Nothing beats a freshly baked muffin drizzled with some of our grade A pure, organic maple syrup! Easy to make, using fresh or frozen blueberries, and even easier to enjoy!
Make sure to use only pure maple syrup for this recipe as it truly does make a difference. This recipe also uses our maple sugar which is the perfect alternative for processed sugars. This will change the muffin game!
- 2 cups sifted all-purpose flour
- 2 tablespoons maple sugar note: this must be granulated
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/8 cup milk
- 1/4 unsalted butter, or 1/4 vegetable oil
- 1 large egg
- 2 tablespoons pure maple syrup
- 1 cup fresh blueberries, washed, stemmed, and patted dry or 1 cup frozen blueberries, thawed, drained, and patted dry
Step 1: Preheat oven to 400 F. Lightly grease 12 standard-size muffin pan cups or insert a muffin liner and set pans aside.
Step 2: Combine flour, sugar, baking powder, and salt in a medium bowl. Make well in center of dry ingredients and set aside
Step 3: Whisk milk, butter, and egg mixture in small bowl until smooth, pour into well in dry ingredients. Stir only enough to dampen. Fold blueberries in lightly ensuring flecks of flour are still visible in batter.
Step 4: Spoon batter into muffin pans, dividing equally -- each muffin pan cup will be approximately two-thirds full -- sometimes more, sometimes less, it happens!
Step 5: Slide onto middle oven shelf and bake 20-25 minutes until muffins have risen and their tops are nicely rounded and evenly browned
Step 6: Drizzle on pure maple syrup - serve immediately and enjoy!
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We hope you loved this recipe. If you are interested in learning more about using our maple products in your recipes, check out our store.
Special thank you to our friend Emma for sharing this recipe & Jean Anderson for originally writing the recipe!
This recipe was created by a happy customer of Maple Roch's and was sourced and slightly adapted from Jean Anderson in the 70 Amazing Muffin Recipes from Savory to Sweet recipe book!