Thursday, March 11, 2010

Maple Blueberry Muffins

I've had a few maple recipes stashed away, just for when maple syrup was on sale and I could try them out. Little did I know, there already was a bottle sitting in the cupboard since Christmas and I just hadn't noticed.

Mmm...these muffins are really good-the brown sugar streusel topping is tasty, except that I can't eat almonds so I used macadamia nuts instead. Yummers!

No idea where it's from. If you recognize it and it's yours, please tell me!

2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg
1/2 cup maple syrup
1/2 cup milk
1/4 cup butter, melted
1 cup fresh blueberries

In a large bowl whisk together the flour, sugar, baking powder, and salt. Set aside. In a separate bowl, whisk together the egg, maple syrup, milk, and butter. Pour over the flour mixture and stir just until moistened-fold in blueberries.

Spoon into paper lined cups until 2/3 full and sprinkle with streusel topping. Bake at 375 F for 20-25 min. Let cool in pan for 3 minutes before removing from pan to rack to cool.

Streusel topping:
1/4 cup packed brown sugar
2 tbsp slivered almonds
1 tbsp butter, melted
1 tsp cinnamon

In a small bowl, stir together the brown sugar, almonds, butter and cinnamon. Set aside.

Makes 12
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