Wild Blueberry Maple Muffins
Tender bakery-style muffins packed with small wild Vermont blueberries and sweetened with maple syrup instead of white sugar, topped with a crunchy sugar crust. They are a common breakfast item at Vermont bakeries and general stores.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Muffin tin
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9
- carbs
- 32
- protein
- 4
- calories
- 220
Instructions
- 1
Preheat your oven to 425°F. Place paper liners into a muffin tin.
- 2
Whisk the flour, baking powder, and salt together in a bowl.
- 3
In another bowl, whisk the melted butter, maple syrup, egg, milk, and vanilla until smooth.
- 4
Pour the wet mixture into the dry ingredients. Stir just until combined.
- 5
Toss the blueberries with a spoonful of flour. Gently mix them into the batter.
- 6
Divide the batter among the muffin cups, filling nearly to the top. Sprinkle with coarse sugar.
- 7
Bake at 425°F for 5 minutes. Lower heat to 375°F and bake 15-17 minutes until golden and a toothpick comes out clean.
- 8
Cool the muffins in the tin for 5 minutes. Move them onto a wire cooling rack.
Chef's tips
Fill the cups almost full and bake hot at first to get tall, bakery-style muffin tops.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Warm in a 300°F oven for 5 minutes or microwave for 15-20 seconds.
Common mistakes to avoid
- •Stirring the batter too much, which makes the muffins tough and chewy.
- •Skipping the flour toss on the berries, which streaks the batter purple and makes them sink.
Serving suggestions
Cooked Wild Blueberry Maple Muffins?
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