Name: Maple-glazed blueberry muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12
Cuisine: American
Ingredients: 250g plain flour; 1 ½ tsp baking powder; 1 tsp bicarbonate of soda; 140g granulated sugar; 100g unsalted butter melted; 50g buttermilk; 2 large eggs; 50g maple syrup plus 11/2 tbsp for the topping; 1 tsp vanilla extract; 175g blueberries plus extra for the top; 3 tbsp icing sugar

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Maple-glazed blueberry muffins

Maple-glazed blueberry muffins

Cassie Best

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Makes 12

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.2 out of 5.7 ratingsRate

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Give the classic blueberry muffin a makeover by adding a crisp maple-sugar glaze, which sets to a cracked crust

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g plain flour
1 ½ tsp baking powder
1 tsp bicarbonate of soda
140g granulated sugar
100g unsalted butter

melted
50g buttermilk
2 large eggs
50g maple syrup

plus 11/2 tbsp for the topping
1 tsp vanilla extract
175g blueberries

plus extra for the top
3 tbsp icing sugar

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Nutrition: per serving

kcal240
fat8g
saturates5g
carbs37g
sugars21g
fibre1g
protein3g
salt0.6g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and 1/2 tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don’t overmix or the muffins will be heavy.
step 2

Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.
step 3

Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth. Brush the icing over each muffin while they are still warm. Dot a few blueberries on top of each one. Best eaten within a day or two.

RECIPE TIPS

SUGAR

I’ve used granulated sugar as it gives the muffins an open, bubbly texture. However, if you only have caster sugar in the cupboard, this will do the job too.

Recipe from Good Food magazine, July 2015

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A star rating of 4.2 out of 5.7 ratings

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