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Toasted Maple Blueberry Muffins With Maple Butter

Blueberry muffins are delicious. Blueberry muffins sweetened with maple are delicious and wholesome. Blueberry muffins sweetened with maple, toasted in butter and smeared with maple butter are electrify your taste buds delicious. Creaming the maple sugar in butter gives the muffins a cake-y texture. The oil ensures the muffins won’t be dry. Maple sugar sweetens but doesn’t overwhelm the muffins with a sugary sweetness. If you prefer sweeter muffins, use more maple butter for a blast of flavor. Personally, we’re team more-is-more!


12 muffins

Prep time

10 minutes

Cook time

30 minutes


  • 1/4 cup softened unsalted butter, plus more for toasting
  • 1/2 cup maple sugar, plus more for sprinkling
  • 2 eggs
  • 2 cups flour, plus more for coating blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 2 cup blueberries
  • Maple Butter


  1. Pre-heat the oven to 375F and fit a 12 cup muffin pan with muffin liners.
  2. In a large bowl cream the softened butter and maple sugar together with a handheld mixer or a fork if mixing by hand. Mix until light and fluffy, about 5 minutes by hand.
  3. Add the eggs one at a time, beating until fully incorporated into the butter and sugar.
  4. Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
  5. Combine the milk, vegetable oil, maple syrup and vanilla extract in a small bowl, or liquid measuring cup. Whisk together.
  6. Toss about 1 teaspoon of flour into the blueberries. This will help them not sink to the bottom of the muffins as they bake.
  7. Add 1/3 of the flour mixture to the large bowl with the butter and whisk it in. Add 1/2 of the milk mixture and whisk it in. Alternate flour and milk until a batter forms. Add the blueberries and mix in to the dough with a rubber spatula.
  8. Sprinkle the top of the muffins with a generous pinch of maple sugar.
  9. Dollop muffin dough into the cups and bake for 25-30 minutes. Allow the muffins to cool for at least 10 minutes.
  10. Heat a cast iron skillet over medium heat. Melt about 1 tablespoon of butter into the pan. Slice a muffin in half and place face down in the skillet atop the butter. Cook until toasted, about 5-7 minutes. Serve with a smear of maple butter.


12 oz Squeeze Bottle

12 oz Squeeze Bottle

Organic 16 oz Maple Sugar Pouch

16 oz Maple Sugar Pouch


8.5 oz Pure Maple Butter


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