You've heard me say this before, but I love muffins. They are such an easy thing to eat when you've got a baby attached to your hip (and only one hand free!). I am always searching for new muffin recipes, especially muffins of the blueberry variety. On my Facebook newsfeed this week was a link via the YummyMummy Club for Blueberry Maple Muffins. Oh...these sound so interesting! So much so that I made them as soon as the baby went for his nap (and I had two hands free! LOL). Here is the recipe:Muffins:
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup milk
1/4 cup butter, melted
1 cup fresh blueberries (coated with about a tablespoon of flour)
1/4 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon cinnamon
(The original recipe called for slivered almonds, but because DH has an almond allergy, I replaced the almonds with a few chopped pecans)
Preheat oven to 375.
In a large bowl, mix together egg, maple syrup, milk and mleted butter.
In a separate bowl, combine the flour, sugar, baking powder, and salt. Mix the dry ingredients in with the wet ingredients, until just moistened (do not overmix). Fold in the blueberries. Spoon into lined muffin tops.
Mix together the topping ingredients, sprinkle topping over the muffins. Bake for 18-20 minutes, or until done to your preference. Makes 12-14 muffins.