Salted Maple Glaze Blueberry and Blackberry Muffins
Salted Maple Glaze Blueberry and Blackberry Muffins are a delicious breakfast, snack or even dessert! This Recipe And Can Easily Be Gluten-Free.
The ‘Blueberry Muffin 2.0 Era’ has arrived!
Can you imagine biting into a warm, fluffy berry muffin that is coated in a delicious salted maple glaze…
I’m not sure I could go back to an ordinary blueberry muffin after having a bite of this scrumptiousness.
The homemade salted maple glaze is divine, and on top of that, these muffins are studded with fresh California Giant blueberries AND blackberries. Each indulgent bite reveals hints of sweet berries wrapped around a moist muffin center. Need I say more ;)
One thing that I adore about the holidays is creating new memories in the kitchen with family - especially this year with my two little nieces. I envision cooking these delicious muffins with them and then gifting some away to friends and family.
And I actually did just that when I was creating this recipe. I gifted these fresh muffins to my neighbors for their taste test approval and one said that these muffins were better than those at the famous Los Angeles cafe down the block!
So with that! Cheers to the holidays, cheers to creating new memories in the kitchen, and cheers to enjoying the fruits of your labor ;)
Enjoy your muffins!
xx Marie
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Salted Maple Glaze Blueberry and Blackberry Muffins:
Makes 12-14 muffins
For the Dry Ingredients:
1 & 3/4 cup all-purpose flour
3/4 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
For the Wet Ingredients:
1/2 cup butter, vegan butter or coconut oil, room temp
2 eggs
3/4 cup vanilla coconut yogurt
1 cup California Giant Berries Blackberries
1 cup California Giant Berries Blueberries
Pinch of sea salt
For the Glaze:
2 tbsp butter, vegan butter or coconut oil, melted
1 & 1/4 cup powdered sugar
3 tbsp maple syrup
1 tbsp water, optional
Pinch of sea salt
Start by preheating your oven to 350F.
In a medium size mixing bowl, mix the dry ingredients together. In a separate large mixing bowl, whisk together the butter, coconut sugar, yogurt, and eggs. Whisk until the sugar has been incorporated into the butter.
Now stir the dry ingredients into the wet ingredients. Mix well.
Gently fold the berries into the batter.
Spoon the batter equally into the muffin tins. Cook in the oven for 20-25 minutes, or until the batter is cooking through when priced with a knife. Let the muffin cool before glazing.
For the glaze, melt the butter in a saucepan and then add the rest of the ingredients. Mix well. You can add water to reach your desired consistency. Drizzle on top of the muffins and enjoy!
