Maple-glazed blueberry muffins

Maple-glazed blueberry muffins

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(5 ratings)

Prep: 20 mins Cook: 25 mins


Makes 12
Give the classic blueberry muffin a makeover by adding a crisp maple-sugar glaze, which sets to a cracked crust

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal240
  • fat8g
  • saturates5g
  • carbs37g
  • sugars21g
  • fibre1g
  • protein3g
  • salt0.6g


  • 250g plain flour
  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 140g granulated sugar
  • 100g unsalted butter, melted
  • 50g buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g maple syrup, plus 1½ tbsp for the topping
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1 tsp vanilla extract
  • 175g blueberries, plus extra for the top



    Blueberries are one of the few edibles native to North America and credited with being…

  • 3 tbsp icing sugar


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Minoo's picture
30th Jul, 2016
This is an ok blueberry muffin recipe but not the best I have tried. It was a bit salty and the maple glaze just seemed to soak in.
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