Moist and Fluffy Blueberry Muffins Recipe with Maple Syrup – Perfect for Breakfast and Snacks
Blueberry muffins are a timeless classic that everyone loves—from kids to adults. This easy and delicious blueberry muffin recipe is perfect for breakfast, snacks, or packed lunches. Made with fresh blueberries and topped with a drizzle of pure maple syrup, these muffins come out perfectly moist, tender, and bursting with natural berry flavor.
Ingrédients
Muffins:
- 200 g 1⅔ cups all-purpose flour
- 50 g ¼ cup white sugar
- 10 g 2 teaspoons baking powder
- 1 g ¼ teaspoon salt
- 100 ml ⅜ cup vegetable oil
- 1 large egg
- 80 ml ⅓ cup + 1 tbsp whole milk, more as needed
- 1 cup about 150 g fresh blueberries (or thawed if frozen)
Topping:
- 100 ml 6 tablespoons pure maple syrup or honey (to pour on top before baking)
Instructions
- Preheat the oven to 220°C (425°F). Grease or line 8–12 standard muffin tins (or 5–8 jumbo).
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk together oil, egg, and milk. Add more milk as needed to reach about 240 ml (1 cup) total liquid.
- Combine: Pour the wet ingredients into the dry ingredients. Mix gently until just combined (a few lumps are okay). Fold in blueberries carefully.
- Fill muffin tins ¾ full. Drizzle maple syrup or honey evenly over each muffin.
- Bake for 5 minutes at 220°C (425°F), then reduce temperature to 175°C (350°F) without opening the oven. Continue baking:
- 8–11 minutes for standard muffins
- 17–25 minutes for jumbo muffins
- Insert a toothpick: it should come out clean or with a few moist crumbs.
- Cool muffins in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage and Freezing
- Store your muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins individually wrapped in plastic wrap and stored in a freezer bag for up to 3 months.
- Thaw at room temperature or warm for 20 seconds in the microwave before serving.
Frequently Asked Questions (FAQ)
Can I use skim milk or plant-based milk?Yes, but whole milk adds richness and moisture to the muffins. Can I replace vegetable oil with melted butter?
Yes, melted butter will add a richer flavor but slightly change the texture. Why do my muffins stick to the pan?
Use paper liners or grease the muffin tins thoroughly to prevent sticking.