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
- 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
- Preheat oven to 400°. Line muffin pans with liners, spray liners with cooking spray.
- 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.
- 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.
- Remove from mixer and fold in frozen blueberries.
- Scoop batter into muffin tins until about 3/4 full. sprinkle top with sugar.
- Bake 15-18 minutes until lightly brown and tops spring back when touched. Put on wire rack to cool.