A recipe from Maple in Canada puts a modern twist on the classic blueberry muffin, using maple syrup as the secret ingredient to make the bakes beautifully fluffy. The natural sweetener adds moisture, giving the muffins a lighter, more crumbly texture and making them a hit with kids and the whole family.
Blueberry muffins are a well-loved bake, made from a lightly sweetened batter with fresh or frozen blueberries folded through. Depending on the recipe, they can be light and airy or denser and more cake-like, but the best versions have a tender crumb, a domed top and juicy berries spread evenly. Overmixing the batter is the main culprit behind tough, dense muffins, so it pays to stir only until combined.
The secret ingredient
Pure maple syrup, preferably a golden grade for its delicate flavour, is the key. Three and a half tablespoons add natural sweetness and moisture, which is what makes the muffins light and fluffy. The whole process takes about 20 minutes of preparation and 20 minutes of baking, making it a straightforward bake for the school summer holidays.
Ingredients
- 100g softened unsalted butter
- 3½ tbsp pure maple syrup (golden, if possible)
- 2 eggs
- 50g chia seeds
- 150ml natural yoghurt
- 250g self-raising flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 100g blueberries
Method
This recipe makes 12 muffins in six simple steps.
- Preheat the oven to 180°C/Gas 4.
- Beat the butter and maple syrup together, then add the eggs and beat for another minute.
- Mix in the chia seeds and yoghurt.
- In a separate bowl, combine the flour, baking powder, bicarbonate of soda and salt. Stir these dry ingredients into the wet mixture, then fold in the blueberries.
- Line a 12-hole muffin tray with paper cases and divide the muffin mixture evenly.
- Bake for 5 minutes, then reduce the oven to 160°C/Gas 3 and bake for a further 18–20 minutes, until risen and a skewer inserted in the middle comes out clean. Cool on a wire rack before serving.
These muffins are best enjoyed on the day they are baked and can be served plain, with a little butter or with jam, perfect for breakfast, brunch or a snack.
