Make a slight twist to this recipe to add in the maple and it turned out great. It adds just a tiny hint of maple, rather than using vanilla to flavor the batter. Huge muffins and delicious!
2 1/2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1 1/4 c brown sugar
1/2 c butter, softened
1 egg
1 t maple extract
1 t water
1 c buttermilk
1 1/2 c blueberries (fresh is best, but would probably work with frozen
1/4 c cinnamon- sugar mixture
Preheat oven to 435. Spray 12 muffin cups. In a bowl, mix butter, egg, extract, water and buttermilk. add in dry ingredients and mix until fully combined. Fold in blueberries, careful not to crush them. Spoon into muffin tins (yes, they will be very full). Press 3-5 extra blueberries on top if wanted. Sprinkled cinnamon-sugar mixture on top.
Bake at 435 for 5 minutes, then reduce heat to 350 for about 15 minutes. Remove when done, and golden brown. Let sit for a few minutes before removing from pan. Enjoy!
2 1/2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1 1/4 c brown sugar
1/2 c butter, softened
1 egg
1 t maple extract
1 t water
1 c buttermilk
1 1/2 c blueberries (fresh is best, but would probably work with frozen
1/4 c cinnamon- sugar mixture
Preheat oven to 435. Spray 12 muffin cups. In a bowl, mix butter, egg, extract, water and buttermilk. add in dry ingredients and mix until fully combined. Fold in blueberries, careful not to crush them. Spoon into muffin tins (yes, they will be very full). Press 3-5 extra blueberries on top if wanted. Sprinkled cinnamon-sugar mixture on top.
Bake at 435 for 5 minutes, then reduce heat to 350 for about 15 minutes. Remove when done, and golden brown. Let sit for a few minutes before removing from pan. Enjoy!
