Extra-Moist Blueberry and Maple Muffins
Oh my, I don’t think you’re ready for these blueberry muffins… They’re EXTRA moist, sweetened only with maple syrup, and just the right amount of fresh thanks to a hint of lemon. I’m pretty proud of this recipe, which I developed as part of my collaboration with my friends atÉrable du Québec!!
I really encourage you to try them during blueberry season. They’re perfect for a snack or a quick breakfast, and they come just in time for the start of the school year!
- Servings: 6 large muffins
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Fill the muffin cups generously to get beautiful muffins with nicely domed tops, just like at a bakery.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack. They’ll be easier to handle and will firm up completely as they cool.
- I use a giant muffin pan for this recipe, which makes large, generous, bakery-style muffins. If you’re using a regular muffin pan instead, start checking for doneness after 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. You’ll also get more muffins.
Yes! Add them directly to the dough while they’re still frozen. The dough may turn slightly blue, but it won’t affect the taste.
Absolutely! They’re perfect for preparing lunches and snacks for the week. Once they’ve cooled completely, store them in an airtight container.
The most important things are to not overmix the batter and to not overbake the muffins. Remove them from the oven as soon as a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Yes! Let them cool completely, then freeze them in an airtight container or bag. Then, you can thaw them at room temperature or in the microwave for a few seconds.
Yes. While raspberries or blackberries would also be delicious with the maple syrup, blueberries are still my favorite choice for this recipe.
- 2 large eggs
- 1/2 cup (125 ml) vegetable oil
- 1/2 cup (70 g) maple sugar
- 1/3 cup (80 ml) maple syrup
- 1/3 cup (85 g) plain, thick plant-based yogurt
- 1 teaspoon (5 ml) vanilla extract
- 1 tablespoon (15 ml) lemon juice
- Zest of 1 lemon
- 2 cups (280 g) all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) salt
- 2 tablespoons (30 ml) of plant-based milk
- 3 cups (500 g) fresh blueberries
- Preheat the oven to 375 °F. Line a giant muffin pan with 6 paper liners.
- In a large bowl, whisk together the eggs, oil, maple sugar, and maple syrup. Add the plant-based yogurt, vanilla, and lemon juice and zest. Mix until the mixture is smooth.
- In the same bowl, add the flour, baking powder, and salt, and mix gently. Add the plant-based milk and stir gently.
- Gently fold in 2 1/2 cups (675 ml) of blueberries. Stir as little as possible.
- Divide the batter among the 6 cups, filling them to the brim. Spread the remaining 1/2 cup (125 ml) of blueberries on top and press them in slightly.
- Bake for 32 to 35 minutes, or until a knife inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before transferring to a wire rack.
