Baking, Breakfast, Kid Friendly, Snacks

Blueberry Maple Muffins

April 19, 2023 Leave a comment

 

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One of my favorite morning treats is a delicious muffin and cup of coffee! And my son also loves muffins, so these are almost always around in our house.

The recipe came by accident since I typically utilize a combination of buttermilk and vanilla yogurt to keep the muffins moist, but on one particular day I didn’t have any vanilla yogurt……so I used maple yogurt instead. It worked out great and complemented the blueberries perfectly. Both my son and husband absolutely loved these and so this became a staple recipe for us. We typically use Brown Cow Maple Yogurt. 

Tip & Trick:

  • A traditional muffin tin buttered and floured, so no liners needed.
  • Combination of buttermilk and maple yogurt works great to promote a moist interior and slight tartness.
  • Use frozen berries to reduce excess moisture. 
  • Mix frozen berries with 1 tbsp of all-purpose flour to help berries remain suspended in the batter during baking.
  • The oven is at a higher temperature – 400 degrees F, this helps to brown the exterior and provides a little texture. 

Equipment:

  • Traditional muffin tin
  • Stand or hand mixer
  • Large batter bowl
  • Spatula
  • Multiple bowls for wet/dry ingredients
  • Measuring bowl/spoons
  • Ice cream scooper
  • Cooling rack

 

 

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
  

  • 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.