
Blueberry Maple Muffins
Simple and delicious, these Blueberry Maple Muffins are perfect for breakfast or a snack. You could even make a batch to gift to family and friends. With a delightful streusel topping and hint of maple, these muffins are like having a bakery in your own home!



Ingredients:
2 cups flour + 1 tbsp flour
2 tsp baking powder
½ tsp coarse salt
1 cup maple syrup + more for drizzling
½ cup unsalted butter, melted
½ cup plain greek yogurt
1 tsp vanilla extract
2 eggs
1 ½ cups fresh blueberries (or frozen thawed blueberries)
Streusel Topping:
⅔ cup all-purpose flour
⅓ cup (packed) light or dark brown sugar
⅓ cup tbsp unsalted butter, melted
Servings: 12 muffins
Preparation: 10 minutes
Total Time: 40 minutes
Kitchen Equipment: mixing bowls, muffin tin
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Instructions:
- Preheat the oven to 375F and grease the muffin tin with cooking spray or butter, or use paper liners.
- In a small bowl toss the blueberries with 1 tbsp flour. Set aside.
- In another small bowl make the streusel topping by mixing together with a fork the flour and brown sugar. Then stir in the melted butter until incorporated and use your fingers to form thick crumbs. Set aside.
- In a bowl, combine the flour, baking powder and coarse salt. Set aside.
- In a larger mixing bowl, whisk together the maple syrup, melted butter, yogurt, vanilla extract and eggs until smooth. Add in the dry ingredients and mix with a wooden spoon or spatula until combined.
- Then gently fold in the blueberries.
- Divide the batter evenly among the muffin cups. (Use an ice cream scoop to make this step easier if you have one). Then sprinkle the streusel topping over each muffin; diving evenly between 12 muffins. Drizzle the tops of each muffin with about a ½ tsp maple syrup.
- Bake for 24-26 minutes or until a toothpick inserted into a muffin comes out clean.
- Let the muffins cool in the muffin tin for 10 minutes before removing them to fully cool on a cooling rack.
- Store on the counter in a sealed container for up to 3 days.

Recipe Pro Tips:
- You can also substitute plain (non Greek) yogurt but the muffins might not rise quite as high.
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