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Blueberry Maple Muffins

Scrumptious blueberry muffins with a hint of maple syrup.
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Prep Time 30 minutes
Cook Time 15 minutes
Course: Breakfast, Snack
Ingredients Method Notes

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

Method
 

  1. Heat oven to 400 degrees F. Grease a standard muffin tin with butter and flour. Set aside.
  2. In a large bowl, combine the dry ingredients: all-purpose flour, baking powder, and salt. Set aside.
  3. In a small bowl, combine frozen blueberries and 1 tbsp of all-purpose flour. Set aside.
  4. 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.
  5. Slowly add the dry ingredients with the stand mixer/hand mixer on low until just moistened.
  6. Using a spatula, gently fold the flour coated blueberries into the batter.
  7. Scoop batter into greased muffin tins using an ice cream scooper, about ¾ full.
  8. Bake at 400 degrees F for 15-18 minutes.
  9. 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.