Quick blueberry muffin recipe with wild blueberries and maple syrup for extra flavor. Fast and easy to make and sure to satisfy the sweet tooth!
Go get your fingers blue! This is the time to go out and buy yourself a big box full of wild blueberries, make these divine and easy maple blueberry muffins and put the rest in the freezer for easy access to a real superfood in the upcoming winter months.
Wild blueberries, the ones that are ink blue on the inside as well as outside, are packed with potent antioxidants that help fight against cell damage. Meaning that they assist in protecting our bodies against cancer and the signs of aging, which is never a bad thing in my book. The best part is that the health benefits of these tiny blue superberries are not lessened by freezing, so you will still get the same healthy effects even if you buy them frozen. They are probably the cheapest superfood out there at the moment, so it’s a pretty reasonable (and tasty!) investment for your health.
What I love about wild blueberries as well is that their flavor is much more intense and deeper compared to their paler cousins that are admittedly sweeter but sometimes also watery. Wild blueberries give any dessert a great, strong flavor that takes the spotlight for sure. To mellow out the bold taste, I added some maple syrup to this muffin recipe, and the result was delicious. The soft sweetness of the maple syrup was the perfect choice for the blueberries, making the muffins taste absolutely heavenly. To add to the healthiness of the berries, I replaced some of the plain flour with spelt flour, which has more good-for-you proteins and minerals than traditional wheat flour.
These muffins are very easy and quick to make as you don’t have to wait for the batter to rise. Perfect for when you have guests coming on a short notice or just want to treat yourself to some yummy sweet dessert that doesn’t take the whole day to prepare.
Wild Blueberry Maple Muffins
1 stick butter
½ cup milk
1/3 cup maple syrup
1 ½ cups all-purpose flour
½ cup spelt flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 cups wild blueberries
1. Put paper muffin cups to a 12-slot muffin tin and preheat the oven to 375°F.
2. Melt the butter and let cool a while. Meanwhile, combine milk, eggs and maple syrup in a bowl, whisk lightly. Add butter and stir to combine.
3. In another bowl, combine flours, sugar, salt and baking powder, whisk thoroughly to combine.
4. Pour the milk mixture in the flour mixture and gently stir just until all ingredients have combined.
5. Carefully fold in blueberries, mixing as little as possible to avoid breaking the berries. Spoon into the paper cups and bake on the middle rack for 25 minutes, until the tops have slightly browned and a toothpick comes out clean. The muffins keep well if stored in an airtight container in the refrigerator. Zap for a few seconds in the microwave to warm them up before eating the next day.