These maple muffins with fresh blueberries were an adventure to make. Ya’ll, it’s hard to make maple syrup shine in a baked good. I’ve tried multiple times, always disappointed with the lackluster results. They’re usually lacking in the maple flavor department, and a bit dry. However, I think I hit it out of the park with this one! These are a great breakfast muffin. Sweet, but not overly so, with bursts of fresh blueberries throughout. Yum!
I amped up the moisture factor by using both oil and yogurt in the maple muffin. The extra milk solids in yogurt increase the protein and lactose sugars, which contribute extra moisture to the fluffy muffin. The use of both butter and oil may seem odd, but oil doesn’t contain water like butter, so it also locks in extra moisture. I don’t use all oil because the water in the butter is necessary to help properly form gluten, which you need for structure.
Bumping Up the Flavor
To make the muffin nice and maple-y, I use dark maple syrup. It’s harvested at the end of the season, when the sap of the tree becomes darker and has a more robust flavor. It’s not any different nutritionally than lighter syrup, it’s just the biology of the tree. Those extra flavor compounds help keep the maple flavor clear even when added to other ingredients and baked in an oven. Good job, tree!
Adjusting the Recipe
These aren’t super sweet muffins, so if you want extra sweetness consider adding a simple maple glaze to the top. Combine 1/2 cup powdered sugar with a tablespoon or so of maple syrup. Adjust the thickness to your liking and drizzle on the muffins. Voila! Sweeter maple muffins without adjusting the recipe.
Also, if you can’t find blueberries or you dislike them, feel free to omit them or use another fruit or nut in its place. Add-ins are a great place to customize a recipe!
If you enjoy this recipe, or have another favorite maple recipe, tell me below!
(psst…looking for more brunch recipes here? Consider my excellent ricotta waffles!)
Maple Muffins with Fresh Blueberries
- 1/4 cup unsalted butter, softened (56g)
- 2 Tablespoons oil (30g)
- 1/3 cup brown sugar (70g)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 each egg
- 1/4 cup dark maple syrup (70g)
- 2 Tablespoons Greek yogurt (30g)
- 1 cup all purpose flour (130g)
- 1/2 cup blueberries (70g)
- Preheat the oven to 350F. Prepare a 12 cup muffin pan by either lining with cupcake liners or spraying liberally with panspray. Set aside.
- Cream together the butter, oil, brown sugar, baking powder and salt.
- Add the egg and mix until combined.
- Add half the flour, and mix. Then add the maple syrup and yogurt, and mix. Add the remaining flour and combine.
- Fold in the blueberries.
- Portion the muffin batter into the prepared cupcake pan, using a scoop or a 1/4 or 1/3 cup measuring cup.
- Sprinkle the top of the muffins liberally with granulated sugar and extra blueberries, if desired.
- Bake for 15 to 20 minutes, or until the muffins are lightly golden brown and a few moist crumbs stick to a toothpick when tested.
- Store in an airtight container for 3 days on the counter or up to week in the fridge.