Blueberry Maple Cinnamon Muffins

Blueberry Maple Cinnamon Muffins

Maple combined with a subtle touch of cinnamon and some blueberries gives these muffins the flavor of blueberry pancakes with maple syrup.

Spoon with  blueberry  muffin and yogurt

The word muffin (in the US) is often used for small, round breads with a sweet taste.

Quick breads are chemically leavened (baking soda or baking powder) as opposed to yeast leavened breads.

The word muffin comes from the French word ‘moufflet.’ However, the origin of the muffin is not from France.

The original muffin comes from England, and are called English muffins.

English muffin with jam and butter

Muffins, as prepared in US bakeries and homes, include both savoury varieties, such as cornmeal and cheese muffins, and sweet varieties such as blueberry, chocolate chip, lemon or banana flavors.


Try These Muffin/Cupcake Recipes

Blueberry Muffins Paleo Style

Dark Cocoa Banana Muffins


Muffins can range from lightly sweetened to products that are “richer than many cakes in fat and sugar.”

Blueberry Maple Cinnamon Muffins  in a baking pan

Three states have adopted “The Official State Muffin.” These include:

Official  state muffins

Minnesota – Blueberry Muffin

Massachusetts – Corn Muffin

New York – Apple Muffin

Blueberry Maple Cinnamon Muffins

In this recipe we opted to use heavy cream in place of milk and Greek yogurt in place of sour cream.

Blueberry Maple Cinnamon Muffins  warm on a plate

2 cups all-purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/2 cup butter, melted

1/2 cup maple syrup

1/4 cup sour cream

1 large egg, room temperature

1/2 teaspoon vanilla extract

TOPPING:

3 tablespoons all-purpose flour

3 tablespoons maple sugar, regular sugar can be used

2 tablespoons quick oats, can opt for chopped nuts

1/2 teaspoon ground cinnamon

2 tablespoons cold butter

Preheat oven to 400°.

In a large bowl, combine flour, brown sugar, baking powder and salt.

In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla.

Stir wet ingredients into dry ingredients just until moistened (with heavy cream batter will be a bit thick).


Fill greased or paper-lined muffin cups two-thirds full.

For topping, combine flour, sugar, oats, and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Blueberry muffin with crumbled topping

Bake 16-20 minutes for cupcakes or 30-35 minutes for muffins. Or bake until a toothpick inserted in center comes out clean.

Cool 5 minutes before removing from baking pan. Serve warm with butter or top with vanilla ice cream.

You can also opt for Greek yogurt, blueberries and maple syrup.

Blueberry Maple Cinnamon  Muffin served with yogurt and blueberries

Baking Cookies Everyone Will Enjoy

Closeup of a tray of fresh baked cookies, Chocolate Chip, oatmeal raisin Chocolate and white chocolate chip cookies on baking sheet and parchment paper -Baking Cookies Everyone Will EnjoyMost everyone enjoys a good cookie. But if you were to take a poll, and ask people what is a good baked cookie for them? Some might say, a cookie that is thin and crispy, another may say, soft and chewy, and yet another, light and cakey.

Crisp and Thin Chocolate Chip Cookies

Image Credit: Thin & Crispy Chocolate Chip Cookies by: Handle The Heat

Do you have cookie lovers in your home who may prefer a cookie that is made the way they like it, that is crispy, or chewy, and possibly light and cake like? We have the solution to please all cookie lovers in your life.

To get a Thin & CrispySoft & ChewyLight & Cakey cookie, you need to make a slight modification to the ingredients in the cookie recipe.

Let’s use a basic Chocolate Chip Cookie recipe. The following ingredients do not include the butter and sugar, as these ingredients are what determines what your cookies out come will be.

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon pure vanilla extract

2 large eggs, room temperature

12 ounces chocolate baking chips

soft and chewy whole grain peanut butter cookie

Image Credit: Soft & Chewy Whole Grain Peanut Butter Cookies – by: An Oregon Cottage

If you want a Thin & Crispy cookie, you add this amount of butter, and sugar, with the addition of brown sugar.

2 1/2 sticks butter, softened

1 1/4 cups sugar

3/4 cup brown sugar

If you want a Soft & Chewy cookie, you add this amount of butter, and sugar, with the addition of brown sugar.

2 sticks butter, softened

1/2 cup sugar

1 cup brown sugar

soft and chewy whole grain peanut butter cookie

Image Credit: Soft & Chewy Whole Grain Peanut Butter Cookies – by: An Oregon Cottage

If you want a Light & Cakey cookie, you add this amount of butter, and sugar, with the addition of brown sugar.

Take note, that in this adjustment you use unsalted butter.

1 3/4 sticks unsalted butter, softened

3/4 cup sugar

1/4 cup brown sugar

Baking Cookies 101

How does sugar effect cookies? To answer, we will share a little Cookie 101.  All sugars, either granulated, brown, powder or confectioners, have the ability to attract water. By doing so, sugars attraction of moisture helps keep it away from structure builders of the cookie, like the starch and proteins that are present in the flour and eggs.

The adjustment in the amount of sugar you do or do not put will determine the structure or substance of your baked cookies.

Another suggestion that will help to please your cookie lovers is using room temperature ingredients, particularly the butter and eggs.

How many recipes have you seen that call for room-temperature butter and eggs? Quite a few. Bon Appetit says that it’s a step you should not ignore, as many baked goods start by creaming together butter and sugar, which is made infinitely easier with gently warmed ingredients.

Is creaming the butter and sugar a big deal? Yes it is. Bon Appetit says, “Creaming together butter and sugar with a handheld or stand mixer, for example, should be done before the addition of wetter ingredients, like eggs. Why? The fat in butter holds air, and when whipped, expands. In the creaming process, sharp sugar granules slice through the butter, creating air pockets that ultimately give the pastry lift. Skip that step (or do it half-heartedly) and your end result will be dense and heavy (BonAppetit).

Here is Amanda Grant, editor of The Co-operative Food magazine to show us how to properly cream butter and sugar together.

Now you know how to make a cookie, that all cookie lovers in your life will go for. And you may just become, the Master Baker At Baking The Perfect Cookie.

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