I’m just out to get breakfast all day every day. The more breakfast food I can have in my life, the better. So today I’m combining a few solid breakfast items- muffins and pancakes. Plus blueberries are in season and super cheap right now, so let’s call it blueberry pancakes meet muffins.
These are your basic blueberry muffins, but the addition of maple syrup and maple extract really brings it to another breakfast-y level that I’m 100% on board for. Don’t skip the coarse sugar on top- that helps give you that classic bakery crunch on top.
We’re replacing some of the sugar in this recipe with real maple syrup- the addition of syrup won’t work the same if you don’t have real maple syrup, so splurge for it this time around! Just to push the maple flavor through though, we’re boosting it with some extract.
These muffins end up like part blueberry muffin, part blueberry pancakes, and basically the best way to get it all even when you don’t have time to sit down and eat. Plus, muffins are one of the easiest things to bake up- you don’t need any special tools, and its better to avoid mixers even. Go by hand- it helps you make sure it’s not over-mixed.
Anyways, enjoy this one guys. It’s the perfect breakfast treat for the work week, and for the weekend, and for anything you need.
Maple Blueberry Muffins
- 2 1/2 cups flour
- 1/2 cup sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 2 eggs
- 1/4 cup real maple syrup
- 1 tsp. vanilla extract
- 1 tsp. maple extract
- 1/2 cup melted butter
- 1/4 cup sour cream
- 1 cup fresh blueberries (heaping 1 cup)
- 1/4 cup coarse sugar to top
Preheat the oven to 350 degrees, and line a 12-cup muffin tin with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk, eggs, maple syrup, vanilla extract, maple extract, melted butter, and sour cream.
Pour the wet ingredients into the dry mixture, and stir together with a rubber spatula. Once it is partially mixed, but some flour still remains dry, add in the blueberries and finish stirring together until there are no pockets of dry flour.
Scoop evenly into your muffin tin. Sprinkle generously with the coarse sugar. Bake for 18-20 minutes, or until the muffins are a light golden brown and a cake tester comes out clean. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!