Maple Molasses Blueberry Muffins
When I was going through my Big Blue Binder the other day I came across this Maple MOlasses Blueberry Muffin recipe printed out onto a piece of paper. I cannot remember where it came from. I did find a video on YouTube by Crosby’s Molasses for the same type of muffin, but when I went to their page I could not find the recipe, so I am sorry if I am not able to properly give the recipe source.
Molasses is a real staple ingredient here in the Maritime provinces of Canada. In a lot of older kitchens, you would always find a small jug of molasses on the supper table for every meal. Much less refined than sugar or other syrups it has always been enjoyed here in the Maritimes spread onto bread or muffins, or drizzled over baked beans, hot cereal, etc.
- 3/4 cup (180ml) milk
- 1/2 cup (123g) plain yogurt
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) molasses
- 5 TBS avocado or light olive oil
- 1 large egg, at room temperature
- 1 tsp vanilla
- 1 1/2 cups (121g) rolled oats (NOT instant)
- 1 cup + 2 TBS (146g) whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp powdered ginger
- 3/4 cup (142g) blueberries, fresh or frozen
- Mix the batter gently and always by hand, using a rubber spatula or wooden spoon to fold the wet ingredients into the dry ingredients. Never be tempted to use an electric mixer.
- When adding the wet ingredients to dry, mix them together just until barely combined. A few streaks of flour or some lumps in the batter are fine and actually make for a better muffin
- Bake your muffins as soon as the batter is combined so the leavening agent can do its work in the oven.
- For tender muffins and quick breads every time, be gentle in handling the batter. Always mix muffins and quick breads by hand and be careful not to over mix.
- Use a wooden spoon or spatula to gently combine wet and dry ingredients and stir only until just combined (it’s okay to have a few remaining streaks of dry ingredients.)
Maple Molasses Blueberry Muffins
- 3/4 cup (180ml) milk
- 1/2 cup (123g) plain yogurt
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) molasses
- 5 TBS avocado or light olive oil
- 1 large egg, at room temperature
- 1 tsp vanilla
- 1 1/2 cups (121g) rolled oats (NOT instant)
- 1 cup + 2 TBS (146g) whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp powdered ginger
- 3/4 cup (142g) blueberries, fresh or frozen
- Preheat the oven to 425*F/220*C. gas mark 7. Butter the cups and top of a medium sized muffin tin really well. Set aside.
- Whisk the flour, oats, soda, baking powder, salt and ginger together in a bowl. Add the blueberries and stir to coat.
- Whisk the milk, egg, yogurt, molasses, maple syrup, vanilla and oil together in a beaker.
- Make a well in the center of the dry ingredients. Add the wet and stir together just to combine. Do not overmix.
- Spoon, dividing equally, amongst the prepared muffin cups.
- Place into the oven and immediately reduce the oven temperature to 400*F/200*C/ gas mark 6.
- Bake for 15 to 20 minutes until well risen and a toothpick inserted in the center of one comes out clean.
Did you make this recipe?
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The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2024/09/maple-molasses-blueberry-muffins.html
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