These Blueberry Maple Muffins remind me of the muffins they serve at Mimi’s Cafe. The recipe calls for fresh blueberries and the addition of plain yogurt, which helps keep them moist and tender.
You’ll get fresh, juicy blueberries in every bite. The hint of maple flavor makes them stand out.
Blueberry Maple Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup plain low fat yogurt
- ¾ cup granulated white sugar
- 6 tablespoons (¾ stick) unsalted butter, melted
- 2 large eggs, at room temperature
- ½ teaspoon maple extract
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 1 cup fresh blueberries, rinsed
- coarse sugar, for topping (optional)
- Spray 12 cup muffin pan with nonstick spray. Preheat the oven to 375°F.
- In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together yogurt, sugar, butter, eggs and maple flavoring. In a third bowl, toss rinsed blueberries with 2 tablespoons flour and 2 tablespoons sugar, until coated.
- Use a rubber spatula to fold wet ingredients into dry, just until flour is barely visible. Don't over-mix (the batter will be lumpy). Gently fold in the coated blueberries.
- Fill muffin cups using ½ cup batter in each. If desired, sprinkle each with coarse sugar.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let sit for 5 minutes; remove to rack to cool completely.