Ingredients

The following ingredients have 8 Servings
  • 1 & 1/2 cups flour (spooned and leveled)
  • 1 & 1/2 tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons butter (melted)
  • 3/4 cup buttermilk
  • 1/4 teaspoon maple extract
  • 1 & 1/2 tablespoons maple syrup
  • 1 egg (separated)
  • 1 cup blueberries (fresh* plus more to top muffins)
  • buttermilk (to brush tops)
  • 1 tablespoon butter (to brush on baked muffins)
  • maple syrup (to garnish)

Instruction

  • Preheat the oven to 375 degrees F. 
  • You will need 3 bowls, 2 medium and 1 small. In the first medium bowl add the dry ingredients: flour, baking powder, salt. Whisk it together.
  • Add the blueberries to the flour.
  • In the second bowl melt 3 tablespoons butter in the microwave. Add the buttermilk, maple extract, and maple syrup. 
  • In the small bowl, add the egg white. Add the egg yolk to the buttermilk mixture.
  • Whisk together the buttermilk mixture and add it to the flour. Use a fork to stir it together but DON'T overdo it. There should still be flour streaks. 
  • Use a different fork to beat the egg white for 30 seconds until it's a little foamy. Add it to the batter and mix it in. Just like pancakes, do no over mix. 
  • Use butter (or nonstick spray, but butter adds flavor) to grease 8 muffin tins. Divide the batter. Each muffin will be pretty full. 
  • Dot the top of each muffin with a few blueberries, if you want.
  • Use a pastry brush to lightly brush each muffin with buttermilk.
  • Bake at 375 for 16-18 minutes, until lightly browned. A toothpick inserted in the center should come out dry. 
  • Brush the top of each hot muffin with 1 tablespoon melted butter.
  • Serve with soft butter and maple syrup.