Last weekend was the first weekend with really gorgeous weather. The kind of weather that makes me force the Monkey Scientist out of the house to play in the sunshine with me. I wanted to celebrate with a bright and yummy breakfast to start the day on Saturday, which to me always means muffins. I bought a bag of frozen Maine blueberries at Trader Joe's a while ago and used the first half to make Easter muffins. They were corn and blueberry muffins and well... they were not a hit. So I decided to scrap that recipe and try something new.
Of course, I couldn't leave well enough alone and make the recipe as it was written. I'm too obsessed with maple and malted anything to allow that. So I winged it and added quantities I thought would work (reasons I am not usually a baker) and magically it worked out! I was sort of afraid they'd end up super dry or un-risen or something, but somehow my additions didn't disturb the recipe too badly. Saturday win!
These muffins turned out wonderfully. Right after I put them in the oven I had to run to yoga class, so I left the Monkey Scientist to pull them out of the oven and make sure they were done. When I got home an hour later, one muffin was halfway in his mouth and another had disappeared. Looked like an upgrade from my Easter muffin fail for sure! Next time, I'd love to increase the maple flavor - maybe even using maple sugar instead of regular. But this recipe is an easy weekend go-to for now!
Here's to hoping this weekend is just as beautiful as last!
Malted Maple Blueberry Muffins
adapted from Taste of Home
makes one dozen muffins
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/3 teaspoon salt
1/4 cup malted milk powder
1 stick butter, softened
1 cups sugar
2 eggs
1/2 cup milk
1 tbsp maple syrup
1 teaspoons vanilla extract
1 cups frozen Maine blueberries
topping
1 tablespoons sugar
1/4 teaspoon ground nutmeg
Instructions
1. Preheat the oven to 375 degrees F.
2. In a large bowl, whisk together the flour, baking powder, salt, and malted milk powder.
3. In the bowl of your standing mixer, cream the butter and sugar until light and fluffy. Add in the eggs, milk, maple syrup, and vanilla extra and mix until combined evenly.
4. Slowly add in the dry ingredients and mix until just incorporated. Stir in the frozen blueberries with a spatula.
5. Evenly distribute the batter into a 12 muffin tin lined with muffin cups. In a small bowl, combine the remaining sugar and nutmeg and sprinkle over each muffin.
6. Bake 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow to cool in the muffin tin for 10 minutes before removing to a wire rack.
