This recipe was created through an Instagram sponsorship with Superfresh Growers.
One fruit season ends, just when another one begins.
Right now we are in the midst of the blueberry season and this year, they are particularly delicious — sweet and tangy, juicy and bouncy!
Of course, seasonal blueberries are wonderful fresh and eaten on their own, but I also love incorporating them in baked goods just like in these Maple Blueberry Streusel Muffins.
Making these muffins is a 5-step process:
- Make the streusel in a food processor or a mini food processor.
- Make the batter of the muffins in a large bowl.
- Toss the fresh blueberries in flour in a separate bowl.
- Fold in the blueberries into the batter.
- Divide the batter between the muffin cups and top with streusel.
Now, when it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Common Questions & Swaps section.
All-purpose flour: This flour is used so that these muffins ressemble traditional bakery-style muffins and makes them moist, light and fluffy. It is used in both the streusel and the batter itself.
Maple sugar: This is the main sweetener in this recipe. These muffins are maple flavored, so I wanted the maple to be repeated often in this recipe. Therefore, I used maple sugar in both the streusel and the batter.
Unsalted vegan butter: Unsalted here is actually really important! I used salted butter once when testing this recipe and it was way too salty. The use of the vegan butter in this recipe helps make the streusel extra rich and buttery, while helping the streusel become nice and crispy after baking.
Baking powder & baking soda: Two leavening agents that are key to achieving the perfect rise on these muffins.
Salt: Like in any dessert, salt is incorporated into bring out sweetness and other flavors.
Unsweetened soy milk: Soy milk is my milk of choice; it is rather neutral, not too fatty and works in most baked goods including these muffins.
Avocado oil: My go-to oil as it is neutral and works great in most recipe. In this case, it adds some moisture and richness to the batter of these Maple Blueberry Streusel Muffins.
Maple syrup: Used in this recipe alongside the maple sugar to add more maple flavor, while also adding moisture to the batter.
Maple extract: This extract adds an extra kick of maple to these muffins, which I really think ties this recipe together.
Fresh blueberries: Juicy, sweet and in season, these are the stars of these muffins.
These muffins have been a real hit with my family and I think that if you are a maple and blueberry lover, you will loooove these guys!
They are wonderfully moist, feature seasonal blueberries, and have delightful hints of maple in every element from batter to streusel!
If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).
Have a wonderful week my friends!
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