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serves 12


  • 2 cups flour
    1/4 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 egg
    1/2 cup maple syrup
    1/2 cup milk
    1/4 cup butter, melted
    1 cup fresh blueberries

    Streusel topping:
    1/4 cup packed brown sugar
    2 tablespoons slivered almonds
    1 tablespoon butter, melted
    1 teaspoon cinnamon


  • Preheat oven to 375 degrees.
    Grease a 12 cup muffin pan.
    Streusel topping:
    Stir together brown sugar, almonds, butter and cinnamon. Set aside. Whisk together flour, sugar, baking powder and salt. In separate bowl, whisk together egg, maple syrup, milk and butter; pour over dry ingredients. Evenly sprinkle with blueberries; stir just enough to moisten dry ingredients and distribute blueberries. Spoon into muffin cups, filling two-thirds full.
    Sprinkle with streusel topping .
    Bake for 20 to 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 3 minutes.
    Transfer to rack and let cool completely.
    Adapted from Canadian Living Magazine.
Maple blueberry muffins

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