Blueberry Maple Muffins with a Cinnamon Crumble
Sweetened with pure maple syrup, these blueberry muffins will be a delightful treat for any time of the day. The cinnamon crumble topping adds irresistible crunch and richness, making this treat even more delicious. Whether you’re looking for a cozy breakfast or energizing snack, these blueberry maple muffins with a cinnamon crumble are sure to satisfy. Follow this simple step-by-step recipe to bake a batch of pure comfort.
A Healthy Kind of Sweet:
This recipe uses pure maple syrup rather than granulated cane sugar.
While granulated sugar makes bakery goods absolutely delicious, it can sometimes be not-so-good for you when consumed in excess. White granulated sugar is usually considered as “empty calories” due to its lack of vitamins and nutrients. It also causes spikes in blood pressure and can lead to a risk of addictive behavior because of the release of dopamine when consuming high-sugar foods.
Using pure maple syrup instead of cane sugar is what sets this muffin recipe apart from others. The maple syrup transforms the muffin into a moist, cake-like experience. If you’ve never included maple syrup into your baking arsenal, now is the time!
This delicious old-fashioned recipe comes from my family’s recipe book that beholds tried and true recipes from three generations of family cooks. Learn more about me here!
Minimal Ingredients – Delicious Flavor
This recipe involves only minimal ingredients that you probably already have in your pantry. These simple ingredients create a blast of flavor as you take a bite of this muffin. The pure sweetness from the syrup and the tartness of the blueberries – very delightful.
Here are the ingredients:
How do you make Blueberry Maple Muffins?
Working with sticky maple syrup can be trickier than working with granulated sugar. I usually add the syrup after all the dry ingredients to avoid making the muffin batter too sticky. This helps to ensure the batter doesn’t thicken up while adding the other ingredients.
Also, feel free to add more or less blueberries. Usually, I measure with my heart when it comes blueberries because it’s quite difficult to add too many. You usually can’t go wrong with 1-2 cups of frozen blueberries (I tend to add 2 heaping cups).
Tell me how your muffins turned out in the comments!
Follow this step-by-step recipe:
Maple Blueberry Muffins with Cinnamon Crumble
Equipment
- 1 Muffin Tin Medium-large
Ingredients
- 2 cups frozen blueberries
- 1/2 cup pure maple syrup
- 1/4 cup unsalted butter
- 2 1/4 cups all-purpose flour or whole wheat
- 4 tsp vanilla extract
- 1/2 cup milk
- 1 egg
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Crumble topping
- 1/4 cup unsalted butter cold
- 1 tbsp light brown sugar
- 1/2 tsp ground cinnamon
- 1/3 cup all-purpose flour
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine melted 4 tablespoons unsalted butter with 1 egg. Whisk until egg is completely mixed with butter and mix-in vanilla extract.
- Combine the flour, baking powder, cinnamon, and salt. Add to butter mixture, alternating with milk.
- Fold in frozen blueberries. Don’t be afraid to add extra if you’d like.
- Fill 12-16 greased or paper-lined muffin cups two-thirds full. Combine all-purpose flour, light brown sugar, cold butter, and cinnamon to make the crumble topping.
- Sprinkle on top of the muffins. Bake for 25-30 minutes.
- Let cool for 5-10 minutes before serving.
