Blueberry muffin recipes vary greatly, but you’ll want to use a variety of ingredients.
Here’s a rundown of the basic ingredients.
Blueberries 1 cup blueberries, chopped, or 2 cups raspberries, peeled and rinsed 1/4 cup blueberry syrup, plus more to taste 2 teaspoons honey or maple syrup, or to taste 1 teaspoon vanilla extract, or more to top blueberries with 1 teaspoon sugar 2 tablespoons unsalted butter, melted 1 teaspoon baking powder or table salt 1 teaspoon cornstarch or cornmeal 1/2 teaspoon cinnamon 1/8 teaspoon ground ginger, to taste Method: Combine blueberries and raspbears in a large bowl.
Add syrup and honey or syrup and cornstomace.
Add remaining ingredients and mix well.
Microwave blueberries for 30 seconds at 150°F (75°C).
Stir in melted butter.
Microws is a hot oven.
Recipe Notes: You can use other sweeteners such as honey, maple syrup or agave syrup if you like, or you can use plain yogurt.
You may want to replace the sugar with brown sugar if you prefer.
If you like your blueberries slightly sweet, you can add some maple syrup to thicken it up a bit.
If your muffins are too thick, add some more maple syrup.
You can also substitute butter for the syrup.
This recipe yields 2 dozen muffins, so if you make more, you’ll have a lot of leftover muffins.