Blueberry Maple Muffins

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

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 Bread, Easy 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. 

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.