After I made this blueberry sauce, I realized that I still had a whole bunch of blueberries left. I was pretty tempted to just eat them all raw, but I decided not to in the end.
I was a bit hesitant to make blueberry muffins to be honest. When I think of blueberry muffins, I think of the ones you find in supermarkets. You know, the giant ones that are too sweet, cakey, and kind of....sticky. Those muffins give blueberry muffins a bad name.
A few things give these muffins a one-up on those supermarket ones. First of all, maple syrup. It adds a tasty little hint of sweetness without being super overpowering and crossing over into the realm of "too sweet".
Second, the cinnamon topping. It is entirely optional, but I highly recommend using it. The little bit of crunchy-cinnamony-sweetness makes these muffins more interesting and a whole lot more flavourful. It's like cinnamon toast, but on top of a blueberry muffin.
The batter comes together quicker than it does for the muffins to bake and I bet you have all the ingredients somewhere in your kitchen. Frozen blueberries hanging out in the back of the freezer! Use them! You have eggs and flour and everyone has milk for their coffee or tea. What are you waiting for? Get going!
Maple Blueberry Muffins
Recipe adapted from Williams-Sonoma Baking Book
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons (28 g) cold unsalted butter, cut into small pieces
7 tablespoons (105 g) unsalted butter, room temperature
3/4 cup granulated sugar
2 free range organic eggs
2 tablespoons pure maple syrup
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries or frozen unsweetened blueberries, unthawed
Preheat the oven to 375 degrees. Grease a standard 12 cup muffin tin with butter.
To make the topping, combine the flour, both sugars, and cinnamon in a small bowl. Cut the butter into the flour mixture using your hands or a pastry blender until coarse crumbs form. You can also do this in a food processor.
For the muffins, in a large bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition until completely blended. Add the maple syrup and beat until combined.
In a measuring cup or jar, combine the milk and vanilla.
In another bowl, sift the flour, baking powder, and salt. Add half of the flour mixture to the butter mixture and beat until almost incorporated, then add half the milk mixture. Repeat. The batter will be a bit lumpy at this point, so don't worry. Gently fold in the blueberries, being careful not to overmix.
Spoon the batter into the prepared muffin tins, filling them until the batter is level with the rim. Sprinkle some of the cinnamon topping over each muffin.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or room temperature.