Maple Lemon Blueberry Muffins

Breakfast · 35 min · Serves 12 · Easy · Best with Golden Delicate maple syrup

Light, tender muffins bursting with fresh blueberries and brightened with lemon zest. Golden Delicate maple syrup adds a gentle sweetness that lets the fruit shine.

Ingredients

  • 2 cups all-purpose flour
  • ½ cup Golden Delicate maple syrup
  • ½ cup whole milk
  • ⅓ cup melted butter
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1½ cups fresh blueberries
  • 1 tbsp turbinado sugar for topping

Method

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking powder, and salt in a large bowl.
  3. In a separate bowl, combine maple syrup, melted butter, eggs, milk, lemon zest, and lemon juice.
  4. Pour wet ingredients into dry and stir gently until just combined — a few lumps are fine.
  5. Fold in blueberries carefully so they stay whole.
  6. Divide batter evenly among muffin cups and sprinkle tops with turbinado sugar.
  7. Bake 20–22 minutes until golden on top and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.
Tip: Golden Delicate maple syrup keeps these muffins light and lets the lemon-blueberry flavor take center stage. For extra maple punch, drizzle a little syrup over the warm tops.

Made with our pure Adirondack maple

Hand-selected from trusted Lake Placid producers.

Shop Maple Syrup →

— The Maple Shop · Lake Placid, NY

Breakfast
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