Blueberry Maple Muffin

It has taken a few posts, but I’m finally at a baking recipe. Which is really shocking, because I love to bake, but I guess a girl has to eat real food as well. My food systems lab made these when we made Updated Mac and Cheese , but I still don’t know how I feel about the two being paired together. In my opinion, these muffins are much better suited for a brunch or as a mildly sweet dessert paired with a glass of milk.

Blueberry Maple Muffin

From UF IFAS Extension

*Adapted by yours truly in order to work in a household kitchen*

Total time: about 40 minutes

Serves: 17


  • 3/4 cup rolled oats
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons orange zest, freshly grated
  • 1 tablespoon orange juice, freshly squeezed
  • 1 teaspoon vanilla
  • 1 1/2 cups frozen blueberries
  • 1 tablespoon sugar


  1. Preheat oven to 400°. Line muffin pans with liners, spray liners with cooking spray.
  2. Whisk eggs and maple syrup in a mixer (or you can use a hand blender or just  by hand). Add buttermilk, oil, orange zest, orange juice, and vanilla; whisk until blended.
  3. Change to a flat beater (or the beaters for a hand mixer or a rubber spatula). Add flour mixture and blend until dry ingredients are moistened.
  4. Remove from mixer and fold in frozen blueberries.
  5. Scoop batter into muffin tins until about 3/4 full. sprinkle top with sugar.
  6. Bake 15-18 minutes until lightly brown and tops spring back when touched. Put on wire rack to cool.

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