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Maple-glazed blueberry muffins

Maple-glazed blueberry muffins

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal240
fat8g
saturates5g
carbs37g
sugars21g
fibre1g
protein3g
salt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SUGAR

I’ve used granulated sugar as it gives the muffins an open, bubbly texture. However, if you only have caster sugar in the cupboard, this will do the job too. 

Goes well with

Recipe from Good Food magazine, July 2015

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Rating: 4 out of 5.5 ratings
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