Recipe
Maplewood Blueberry Muffins
Soft blueberry muffins from Maplewood, shared from the summer world of the seventh mystery.
From the Book
This recipe appears in Blueberry Muffins & Blackmail — a companion from the seventh Maplewood mystery.
Follow the blueberry muffins back to the mystery, then continue into the Maplewood Pie Shop Mysteries .
Serving note
These blueberry muffins are soft, fruity, and gently sweet, with a little lemon and vanilla to brighten the berries and just enough cinnamon to make them feel at home in Maplewood. They are especially good while still slightly warm, with coffee or tea and a quiet morning ahead.
Maplewood Blueberry Muffins
Blueberry muffins belong naturally in the Maplewood Pie Shop: soft, golden tops, juicy berries, and the bright scent of lemon and vanilla drifting through the kitchen. This version keeps the sugar and fat a little lighter than a classic bakery muffin while staying tender, moist, and full of blueberry flavor.
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1/3 cup plus 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 3 tablespoons plus 2 teaspoons neutral oil, such as canola oil
- 2/3 cup plain yogurt
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Finely grated zest of 1/2 lemon
- 1 1/3 cups fresh or frozen blueberries
Optional topping
- 1 to 2 teaspoons granulated sugar
Method
- 1
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
- 3
In a separate bowl, whisk together the egg, oil, yogurt, milk, vanilla extract, and lemon zest until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently just until combined. A few small streaks of flour are fine. Avoid overmixing, as this helps keep the muffins soft and tender.
- 5
Fold in the blueberries carefully, stirring only until they are evenly distributed through the batter.
- 6
Divide the batter evenly among the 12 prepared muffin cups.
- 7
If desired, sprinkle the tops lightly with 1 to 2 teaspoons of granulated sugar for a delicate bakery-style finish.
- 8
Bake for 18 to 22 minutes, until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out without wet batter.
- 9
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool further.
- 10
Serve slightly warm or at room temperature.
Makes 12 muffins. Bake for 18–22 minutes. Estimated nutrition per muffin without the optional sugar topping: 160 calories, 25.3 g carbohydrates, 5.1 g fat, 3.4 g protein, and 1.0 g fiber. Calculated with canola oil, plain whole-milk yogurt, and whole milk.
Continue the story
Continue with Blueberry Muffins & Blackmail, a summer mystery of false blackmail and a blueberry clue.
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