Skip to main content

Blueberry Maple Muffins

These tender muffins are sweetened with maple syrup and studded with wild blueberries.



Secret Recipe Club- Blueberry Maple Muffins



It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from one another's blogs and then blog about it. It's so exciting to learn about a new blogger every month! I really enjoy seeing who had my blog and to see what recipe they chose to make! It reminds me of how many great recipes are on my blog and makes me want to go back and make many of them again. This month I was assigned to the blog Baking and Creating with Avril. Avril is a blogger from New Hampshire, who loves to bake. Her blog also has tons of savory dishes that aren't too fancy and include step by step photos. She has been blogging for 5 yrs, and her blog is full with fantastic recipes I would like to try. 


I bookmarked several recipes from Avril's blog, this month, like her Caramel Swirled Apple Pear BreadEasy Sesame Chicken and Blueberry Pie Pancakes. As delicious as these recipe sounded, I decided to use up some wild blueberries I have in the freezer and make these Blueberry Maple Muffins. I am so glad I made these! The kids inhaled them, they were so good. They were moist and tender, and not very sweet due to the maple syrup. 


Secret Recipe Club- Blueberry Maple Muffins



Blueberry Maple Muffins

adapted from Baking and Creating with Avril


2 C flour

1 Tbs baking powder

1/2 tsp salt

1 C vanilla yogurt

1 C  maple syrup, divided

6 Tbs coconut oil, melted

2 eggs, room temperature

1 C blueberries (fresh or frozen)

2 Tbs flour

2 Tbs sugar



Preheat oven to 350 degrees. Grease a 12 well muffin tin and set aside. 


In a small bowl combine the blueberries with 2 Tbs flour and 2 Tbs sugar. Set aside.


In a large mixing bowl combine the vanilla yogurt, 3/4 C maple syrup, coconut oil and eggs; until well combined. 


In a separate bowl mix together 2 C flour, baking powder and salt. Add dry ingredients to the wet ingredients and mix until almost combined. Gently stir in the blueberries, until just combined.


Using a medium cookie scoop, or 1/4 C measure; fill each well of your muffin tin to 2/3 full. 


Bake for 20-25 minutes; until a toothpick inserted into the center of the largest muffin comes out clean. Remove from oven and brush the top of each muffin with the remaining 1/4 C maple syrup. Let cool 10 minutes, before removing to a wire rack. 


Once cooled completely, store in an air tight container for 3-4 days.



Comments

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

AMAZING Crockpot Brown Sugar Garlic Chicken #Blogtober

 In this AMAZING crockpot recipe, t ender chicken is bursting with flavour and cooked a garlic and brown sugar glaze. Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge. I originally saw versions of this recipe on Pinterest and it had my tummy rumbling so hard, that I knew I had to make it. I had chicken in the freezer, so decided to make this chicken on a day where I would be at school all day. Nothing like walking into the most amazing smell, when you get home from a busy day of work!  I love that this recipe is so simple, yet it is out of this world delicious. Sweet and savory combine, to coat this tender chicken. It literally fell apart as I tried to remove it from the crock pot. Once tossed with the thickened glaze, I served it with cooked rice/fried rice and some fresh snap peas. It was an amazingly fantastic crock pot meal, that I will be making again and again.  Crockpot Brown