Magic Muffins – Maple Blueberry

By:  Julie

Time:  35 min

Serves:  12-15 large muffins

It’s time for another edition of Magic Muffins!  Last week I was on a blueberry yogurt parfait kick for breakfast.  This week it’s mini-wheats.  I don’t like blueberries on my mini-wheats, so I had some blueberries to use up.  Combine that with a trip to the sugar bush last week and BOOM BABY! Maple Blueberry Muffins.

You Will Need:

  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour
  • 3/4 tsp of baking powder
  • 3/4 tsp baking soda
  • 2 tsp cinnamon
  • 3 eggs
  • 2/3 cup applesauce (or oil if you prefer)
  • 1 tsp vanilla
  • 2/3 cup maple syrup
  • 1/2 cup sugar
  • 2/3 cup golden raisins
  • 2 cups of blueberry
  •  1 cup of shredded apple


Preheat oven to 350F and grease your muffin pans.  You can use paper liners if you wish, but I prefer the slight crisp on the outside of the muffin when they are baked naked.  This recipe removes easily from the baking pan with just a slight coating of cooking spray.

Mix The Wet Ingredients

Whisk the sugar, eggs, maple syrup, vanilla, and applesauce together in a large bowl until smooth.

Mix The Dry Ingredients

Stir flour, cinnamon, baking soda, and baking powder together in a medium bowl.

Combine and Bake

Mix the dry into the wet ingredients until just combined.  Fold in the blueberries, apple, and raisins.  Bake for 20-25 min for extra large muffins (full muffin cups, see picture).  Mine baked for exactly 23 minutes and they were perfect.


2 thoughts on “Magic Muffins – Maple Blueberry

  1. I made these – perhaps because I was using tiny wild blueberries- 2 cups was a LOT of blueberries. I didn’t add the raisins because… well who needs them when you have blueberries! I reduced the sugar further to 1/4 cup as my blueberries were quite sweet. Also, I had no applesauce, but instead of using oil I used greek vanilla yogurt. They came out fabulous and glossy and are just as good the second or third day!


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