Maple Blueberry Muffins
Growing up in northern Ontario meant that we ate a lot of wild blueberries. You see, every summer when I was a kid, my family would spend at least one weekend foraging along the rugged Canadian landscape picking blueberries to freeze for use in the winter months. Raising my daughters in southern Ontario meant living amongst the sugar maples and farmers selling delicious, fresh maple syrup out of their sugar shacks. Make this muffin today and, like us, enjoy these beautiful, treasured Canadian flavours!
YIELD : 10 large muffins
- 12-cup muffin tin
- 10 paper muffin tin liners
- 2 cups all-purpose flour
- ¼ cup granulated sugar or substitute maple sugar
- 1 tablespoon baking powder
- ½ teaspoon table salt
- ½ cup maple syrup
- ½ cup milk
- ¼ cup butter melted
- 1 cup wild blueberries fresh or frozen
- ¼ cup brown sugar
- 1 tablespoon butter melted
- 1 teaspoon cinnamon
- Preheat the oven to 375°F.
- Combine all the dry ingredients in a large bowl.
- Combine the wet ingredients in another bowl.
- Stir the wet into the dry and stir only to combine. Do not overmix.
- Fold in the blueberries.
- Line the muffin tin with paper liners and distribute the batter evenly. Top the muffins with the streusel topping and bake at 375°F for 20-25 minutes.
Serving: 1-muffinCalories: 241kcalCarbohydrates: 44gProtein: 3gFat: 6gSaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgSodium: 303mgPotassium: 101mgFiber: 1gSugar: 22gVitamin A: 197IUVitamin C: 1mgCalcium: 115mgIron: 1mg
Tried this recipe?Let us know how it was!