Blueberry Maple Muffins
Scrumptious blueberry muffins with a hint of maple syrup.
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 4 tbsp maple yogurt
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cups all-purpose flour +1 tbsp to coat berries
- 2 cups blueberries
Instructions
- Heat oven to 400 degrees F. Grease a standard muffin tin with butter and flour. Set aside.
- In a large bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. Set aside.
- In a small bowl, combine frozen blueberries and 1 tbsp of all-purpose flour. Set aside.
- In a large mixing bowl, combine the granulated sugar and melted butter. Use either a stand mixer or hand mixer on medium/low, beat until combined. Add one egg at a time, allowing each to combine with the butter and sugar. Continue to add the buttermilk, maple yogurt and vanilla on medium/low until everything is combined.
- Slowly add the dry ingredients with the stand mixer/hand mixer on low until just moistened.
- Using a spatula, gently fold the flour coated blueberries into the batter.
- Scoop batter into greased muffin tins using an ice cream scooper, about ¾ full.
- Bake at 400 degrees F for 15-18 minutes.
- Remove from oven and allow to cool for about 15 minutes, remove each muffin from muffin tin and allow to cool the rest of the way on a cooling rack.
Notes
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.