My son should be a Smurf as much as he eats blueberries 🫐 I started planting Blueberry bushes for him over ten years ago. Today there’s enough for him and a few left for the rest of us 😆 This is a recipe I’ve modified over the years – you can make it in the time it takes to heat the oven!
- 2 cups of flour
- 1 cup of Maple Sugar (plus a Tablespoon for topping)
- 2 tsp baking powder
- 1/4 salt
- 2 large eggs (I use duck eggs if possible)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 Tblsp vanilla
- 1 1/2 – 2 cups blueberries (fresh or frozen)
- 1 tsp nutmeg
Preheat oven to 375*
Combine the dry ingredients in a medium size mixing bowl. In a small dish, combine nutmeg and 1 Tablespoon Maple Sugar. Save blueberries until batter is made.
In a separate container whisk the wet ingredients together. Slowly pour wet into dry as you stir. Stir until batter is smooth. Pour blueberries into batter and gently fold into batter.
Spray muffin tin or use papers. Fill muffin pan with batter. Now take dish of maple sugar and nutmeg, liberally sprinkle sugar mixture on top off muffins.
Bake for 25-30 minutes or until golden brown. Serve warm with a pat of butter!
