Give the classic blueberry muffin a makeover by adding a crisp maple-sugar glaze, which sets to a cracked crust
Ingredients
- 250g plain flour
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 140g granulated sugar
- 100g unsalted butter, melted
- 50g buttermilk
- 2 large eggs
- 50g maple syrup, plus 11/2 tbsp for the topping
- 1 tsp vanilla extract
- 175g blueberries, plus extra for the top
- 3 tbsp icing sugar
Method
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Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and 1/2 tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don’t overmix or the muffins will be heavy.
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Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.
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Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth. Brush the icing over each muffin while they are still warm. Dot a few blueberries on top of each one. Best eaten within a day or two.