RECIPE: Maple Blueberry Muffins

Recipe reprinted with permission from Laura Anne Bird, author of “Marvelous Jackson,” and Pam Murphy at Tilly’s in Rhinelander, Wis.

Ingredients

2 cups flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp cinnamon
¾ tsp sea salt
¾ cup blueberries
8 tbsp unsalted butter, softened (1 stick)
½ cup maple syrup
¾ cup sour cream
3 tbsp light brown sugar
1 tsp vanilla
2 eggs
1½ cups confectioners’
powdered sugar
2 tbsp maple syrup
1 tbsp cream

Directions

Prepare a 12-muffin cupcake pan by placing a paper liner in each. Preheat the oven to 350 degrees.

Mix together flour, baking soda, baking powder, cinnamon, and salt in a bowl and set aside. Fold blueberries in the flour mixture, being careful not to smash. Beat butter, maple syrup, sour cream, brown sugar, and vanilla together, adding eggs one at a time, beating well after each. With a large spoon, fold the dry ingredients into the butter mixture, being careful not to smash the berries.

The muffin batter should be filled ¾ full. Place in the middle rack of a preheated oven.

Bake the muffins until puffed and golden and a toothpick inserted in the center comes out clean, approximately 15-20 minutes.

Let the muffins cool in the pan 5 minutes, then remove to a rack to finish cooling.

Maple Glaze

Whisk powdered sugar, maple syrup, and cream until smooth. Drizzle glaze over warm muffins with a spoon.