Maple Blueberry Muffins

I’ve been working on cutting out white sugar from all my baking and one of the big things I’ve been replacing it with is maple syrup.  Don’t get me wrong, it’s much more expensive than white sugar but it’s also much better for you.
I made these muffins this morning and they turned out so good.  I used 3/4 cup of maple syrup which ended up being a bit sweet for me so next time I’ll only use 1/2 cup.
Maple Blueberry Muffins
1/2 cup butter, softened
1/2 cup maple syrup
1/2 tsp salt
2 eggs
3/4 cup buttermilk (or sour milk)
1 cup all purpose flour
1 cup stone ground whole wheat flour*
1/2 cup quick oats
2 tsp baking powder
1 cup wild blueberries
*you could use regular whole wheat flour of course, but the stone ground really gives a good texture.  I get mine from Highwood Crossing
Beat together the butter and maple syrup and add in the eggs and salt. 
Mix together flours, oats, and baking powder.  Add to the wet ingredients alternately with the buttermilk until it is all combined.  Fold in the blueberries.  If you don’t want your blueberries to “bleed” into your batter turning it purple, then mix them in with a bit of the flour mixture first.
Scoop your batter into muffin tins and bake at 375 degrees for approximately 20 mins, or until golden brown.
**to make sour milk add 1 tbsp of vinegar to your 1/2 cup milk and let stand for about 10 mins.  I recently started making butter so I find myself with buttermilk all the time but I really can’t tell the difference in baking between sour and buttermilk.

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