Maple-glazed blueberry muffins

Give the classic blueberry muffin a makeover by adding a crisp maple-sugar glaze, which sets to a cracked crust

  • Prep:20 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 240
  • fat 8g
  • saturates 5g
  • carbs 37g
  • sugars 21g
  • fibre 1g
  • protein 3g
  • salt 0.6g


  • 250g plain flour
  • 1½ tsp baking powder
  • 1 tsp bicarbonate of soda
  • 140g granulated sugar
  • 100g unsalted butter, melted
  • 50g buttermilk
  • 2 large eggs
  • 50g maple syrup, plus 1½ tbsp for the topping
  • 1 tsp vanilla extract
  • 175g blueberries, plus extra for the top
  • 3 tbsp icing sugar



I’ve used granulated sugar as it gives the muffins an open, bubbly texture. However, if you only have caster sugar in the cupboard, this will do the job too. 


  1. Heat oven to 180C/160C fan/gas 4. Place the muffin cases in a muffin tray. In a large bowl, combine the flour, baking powder, bicarb, sugar and 1/2 tsp salt. Whisk the butter, buttermilk, eggs, maple syrup and vanilla extract in a jug. Pour the wet ingredients into the dry and add most of the blueberries. Stir briefly to just combine, but don’t overmix or the muffins will be heavy.

  2. Divide the mixture between the muffin cases (use an ice cream scoop if you have one) and bake for 22-25 mins until well risen and a skewer inserted into the centre comes out clean. Transfer to a wire rack.

  3. Mix the remaining maple syrup and the icing sugar together with a pinch of salt until smooth. Brush the icing over each muffin while they are still warm. Dot a few blueberries on top of each one. Best eaten within a day or two.

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