Maple Syrup Blueberry Muffins

These maple syrup blueberry muffins have the syrup baked right in! A perfect Sunday brunch recipe, or anytime you want a delicious snack. Perfect with a cup of fresh mint tea on the side.

Why we love this recipe

These delectable blueberry muffins are sweetened with maple syrup instead of sugar, giving them a slightly different, completely wonderful taste. And they are packed with sweet blueberries which gives them just the right amount of extra moistness.

These are just like little pancakes you can eat with your hands — sweet and buttery with the blueberries and the syrup baked right in.

AND they take about 30 minutes start to finish, including baking time, and will make your kitchen smell like heaven. Now THIS is a blueberry muffin recipe that you need to have in your muffin collection!

Ingredients you need

Ingredient notes and substitutions

• Blueberries: Of course you can and should use fresh blueberries especially when we are in blueberry season, but frozen ones will also work – make sure you thaw them out first to let out any extra liquid from the freezing process.
• Maple Syrup: Use the real stuff. Since this is the main sweetener for these muffins, the better the syrup, the better the muffins!
• Milk: You can use either whole milk or low-fat for this recipe. Don’t use skim, as it doesn’t have enough heft for the texture you want.
• Muffin Liners: You don’t have to use these, although I find they work best with fruit recipes like this one where the fruit might stick to the pan.

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe.

Step One: Preheat your oven to 400 and line a 12 cup muffin tin with paper liners. I find that giving the liners a little spritz of cooking spray is a great way to guarantee that your muffins come obediently out of the liner.

STEP TWO: Put flour, baking powder, baking soda and salt in a medium bowl and mix it all together with a whisk.

STEP THREE: Put an egg, some maple syrup, milk and melted butter in a second bowl and mix them up well.

STEP FOUR: Add the butter mixture to the flour mixture and stir until they are just combined.

STEP FIVE: Carefully fold in the blueberries

STEP 6: Spoon your delectable batter into the muffin cups. You want them about two thirds full.

STEP SEVEN: Bake them up until they are golden brown and a toothpick stuck into the middle of one comes out clean, about 15 to 18 minutes. Let them cool in the pan for a few minutes and then transfer them to a cooling rack.

Recipe FAQs

Want to round out your meal?

We love mixing up our berry tastes by slathering these with homemade strawberry jam – the more fruit the better.

If you are more in the mood for spreading butter on your muffins, this recipe for making your own homemade butter (it’s easy!) will give you the absolute best butter!

And there’s nothing like a cup of warm fresh mint tea to go with your warm muffins!

Other muffin recipes we love!

Could you leave us some stars?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

Maple Syrup Blueberry Muffins

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These maple syrup blueberry muffins have the syrup baked right in! A perfect Sunday brunch recipe, or anytime you want a delicous snack.

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup maple syrup
• 1/2 cup milk
• 6 tablespoons butter, melted
• 1 cup blueberries

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Instructions

1. Preheat oven to 400° and grease 12 muffin cups or line with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In a small bowl, whisk together the egg, maple syrup, milk and melted butter. Add to flour mixture and stir until just combined. Carefully fold in berries.
4. Spoon into 12 muffin cups and bake until golden brown, about 15-18 minutes.

Notes

• • Blueberries: Of course you can and should use fresh blueberries especially when we are in blueberry season, but frozen ones will also work – make sure you thaw them out first to let out any extra liquid from the freezing process.

• • Maple Syrup: Use the real stuff. Since this is the main sweetener for these muffins, the better the syrup, the better the muffins!

• • Milk: You can use either whole milk or low-fat for this recipe. Don’t use skim, as it doesn’t have enough heft for the texture you want.

• • Muffin Liners: You don’t have to use these, although I find they work best with fruit recipes like this one where the fruit might stick to the pan.