Ahhh, blueberry muffins! What would this world be without them! The best thing about them is that they’re easy to make and so incredibly delicious. This recipe is special because there is a subtle hint of maple hidden underneath the juiciness of the blueberries. I prefer to use fresh blueberries for this recipe, but if you only have frozen ones, it’s no biggie! They will still be just as delicious. Before you make these you have to remember to pick up two things: a muffin pan and muffin-pan liners.
Preheat your oven to 350°
- 2 Cups all-purpose flour
- 2 and 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 Cup organic cane juice sugar
- 1 Cup unsweetened almond milk (soy works too!)
- 1/3 cup olive oil
- 1 tsp vanilla extract
- 2 cups blueberries
- 1/8 cup maple syrup
- Mix the wet ingredients together in a mixing bowl. This includes milk, sugar, oil, vanilla, and maple syrup. Stir to combine.
- In a separate, larger mixing bowl, mix the dry ingredients. This includes the flour, baking powder, and salt.
- Pour the wet mixture into the dry mixture and mix until combined. Do not overmix!
- Gently fold in the blueberries.
- Fill each muffin-lined hole with batter using an ice cream scooper. This can be tricky. Use a napkin to wipe up any run-away drops.
- Once you have all the muffins in the pan, top them with sugar. It adds a tasty crunch to the tops of the muffins!
- Bake for 30 minutes or until a toothpick comes out clean. (Depending on your oven it can take a bit longer).
- Let cool for about 30 minutes and enjoy warm!
Tip: Once the muffins are completely cooled, store them in a container lined with a paper towel. It helps to keep them nice and soft but also helps them not to get too soft.
Don’t forget to enjoy!
The law of the Lord is perfect, converting the soul: the testimony of the Lord is sure, making wise the simple. More to be desired are they than gold, yea, than much fine gold: sweeter also than honey and the honeycomb. Psalm 19:7,10