Made with maple sugar & maple cream!
If you love bakery muffins, this recipe is for you! With a crunchy top, sweet, soft center and a little tang from the lemon and blueberries- this muffin is a perfectly balanced little breakfast cake.
Maple Crumb Blueberry Muffins w/ Maple Cream Drizzle
Category
Breakfast
Prep Time
15 minutes
Cook Time
15-20 minutes
Made with maple sugar & maple cream!
If you love bakery muffins, this recipe is for you! With a crunchy top, sweet, soft center and a little tang from the lemon and blueberries- this muffin is a perfectly balanced little breakfast cake.
Ingredients
¼ c. Ben’s Maple Sugar
¼ c. sugar
½ c. AP flour
¼ tsp. salt 4 tbsp butter, melted
Mix all ingredients together until mixture forms a crumb. Set aside.
2 tbsp Maple Cream
1 tsp Lemon Juice
Stir together in a small bowl until the maple cream is smooth and pourable.
- 1 egg
- ½ c. sugar
- ¼ tsp vinegar
- ½ c. buttermilk
- ½ c. avocado oil or melted butter
- 1 ½ c. AP Flour
- 1 ½ t. baking powder
- ¼ t. salt
- ¼ t. baking soda
½ c. Fresh Blueberries
Maple Crumb Topping:
Maple Cream Drizzle:
Muffins:
Directions
- Preheat the oven to 375º F.
- Line or grease 6 large muffin cups.
- In a medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
- In a small bow whisk together the egg, sugar, vinegar, buttermilk and oil (or butter).
- Pour the wet ingredients into the dry and fold together gently with a wooden spoon or spatula until just combined. (Being careful not to over mix)
- Finally, pour in fresh blueberries and give it one last fold to incorporate.
- Scoop into the prepared muffin cups and top with the maple crumble.
- Bake for 18-20 minutes.
- Move to a cooling rack and let cool for 15-20 minutes.
- Using a small spoon drizzle the tops of the muffins with the maple cream drizzle.