Blueberry Maple Muffins

Blueberry Maple Muffins
Blueberry Maple Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cup cake flour

  • 1/3

    cup ground flaxseed

  • 1-1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon Salt

  • 1

    teaspoon Cinnamon

  • 2

    large eggs

  • 1/2

    cup maple syrup

  • 1

    cup buttermilk

  • 1/4

    cup canola oil

  • 2

    teaspoon orange zest; freshly grated

  • 1

    tablespoon orange juice

  • 1

    teaspoon Vanilla

  • 1-1/2

    cups fresh blueberries; 1-1/2 pint container

  • 1

    tablespoon granulated sugar

Directions

Preheat oven to 400°F. Coat bottom and sides of muffin cups with cooking spray. In large bowl, add flour, flaxseed, baking powder, baking soda, salt and cinnamon. Whisk to blend. In a small bowl, whisk eggs and maple syrup. Add buttermilk, oil, orange zest and juice and vanilla; whisk until blended. Make a well in the flour mixture. Pour the egg mixture into well and mix with rubber spatula just until dry ingredients are moistened. Fold in blueberries. Pour the batter into the prepared muffin cups. Sprinkle tops with granulated sugar. Bake muffin until lightly browned and tops spring back when touched, about 18 - 22 m inutes. Allow muffins to cool 2-3 minutes before loosening edges with an offset spatula and turning out onto a wire rack to cool slightly. Makes 1 dozen muffins. If not using flaxseed, substitute equivalent amount of cake flour. If not using cake flour, substitute 1-3/4 cups plus 2 tablespoons all-purpose flour. To substitute flaxseed in recipes calling for flour, replace up to 1/2 cup flour with flaxseed.

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