Muffin recipe for 4 - 8 people, takes only 25 mins; recipe has plain flour, baking powder, bicarbonate of soda, granulated sugar, unsalted butter, buttermilk, egg, maple syrup, vanilla extract, blueberry and icing sugar.
Maple-glazed blueberry muffins
Course: Muffin
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 2 large eggs
- Plain Flour: 250g plain flour
- Bicarbonate Of Soda: 1 tsp bicarbonate of soda
- Unsalted Butter: 100g unsalted butter, melted
- Maple Syrup: 50g maple syrup, plus 1 1/2 tbsp for the topping
- Baking Powder: 1 1/2 tsp baking powder
- Vanilla Extract: 1 tsp vanilla extract
- Buttermilk: 50g buttermilk
- Granulated Sugar: 140g granulated sugar
- Blueberry: 175g blueberries, plus extra for the top
- Icing Sugar: 3 tbsp icing sugar
Directions
- Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and 1/2 tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don't overmix or the muffins will be heavy.
- Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.
- Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth. Brush the icing over each muffin while they are still warm. Dot a few blueberries on top of each one. Best eaten within a day or two.
