Maple Molasses Blueberry Muffins

 

When I was going through my Big Blue Binder the other day I came across this Maple MOlasses Blueberry Muffin recipe printed out onto a piece of paper. I cannot remember where it came from. I did find a video on YouTube by Crosby's Molasses for the same type of muffin, but when I went to their page I could not find the recipe, so I am sorry if I am not able to properly give the recipe source.

Molasses is a real staple ingredient here in the Maritime provinces of Canada. In a lot of older kitchens, you would always find a small jug of molasses on the supper table for every meal.  Much less refined than sugar or other syrups it has always been enjoyed here in the Maritimes spread onto bread or muffins, or drizzled over baked beans, hot cereal, etc.

 

I do love muffins, and I also love molasses and maple syrups.  I also adore blueberries. To find them all three in one simple muffin is a bonus!  And then add to the fact that these muffins contain only complex carbs in the form of whole wheat flour and rolled oats, and you have a healthy, wholesome muffin that you can feel good about feeding your family!

Not too sweet, nutty and toothsome and not overly sweet.  This recipe really appealed to me, which is probably why I had the printout in my file. After having baked them I cannot understand why I had never baked them before. They are quite simply delicious!

 

WHAT YOU NEED TO MAKE MAPLE MOLASSES BLUEBERRY MUFFINS

Simple ordinary baking cupboard staples. There is nothing too much out of the ordinary here.

• 3/4 cup (180ml) milk
• 1/2 cup (123g) plain yogurt
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) molasses
• 5 TBS avocado or light olive oil
• 1 large egg, at room temperature
• 1 tsp vanilla
• 1 1/2 cups (121g) rolled oats (NOT instant)
• 1 cup + 2 TBS (146g) whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp powdered ginger
• 3/4 cup (142g) blueberries, fresh or frozen

 

I use full fat milk and yogurt. I cannot afford to keep more than one kind of each and so I keep the full fat ones.  My yogurt is organic grass-fed, as recommended by my sister.

Use pure Maple Syrup, not pancake syrup.  They are not the same thing.

Molasses is a by-product of the sugar making process. It is thick and dark with a lovely flavor. It is not the same as dark treacle, which has a much stronger flavor. In the UK, use equal amounts of golden syrup and dark treacle mixed together.

Whole wheat flour is all purpose flour which is less refined and includes all of the whole grains of the wheat. It has a lovely nutty flavor, but does not allow for as much rise as when white flour is used.

DO NOT USE INSTANT OATS.  I cannot stress that enough. You want regular rolled oats, or the large flake oats.

I used frozen wild Nova Scotia blueberries.  Lovely.

HINTS AND TIPS FOR MAKING LIGHT MUFFINS

• Mix the batter gently and always by hand, using a rubber spatula or wooden spoon to fold the wet ingredients into the dry ingredients. Never be tempted to use an electric mixer.
• When adding the wet ingredients to dry, mix them together just until barely combined. A few streaks of flour or some lumps in the batter are fine and actually make for a better muffin 
• Bake your muffins as soon as the batter is combined so the leavening agent can do its work in the oven.

HINTS AND TIPS FOR TENDER MUFFINS 

• For tender muffins and quick breads every time, be gentle in handling the batter. Always mix muffins and quick breads by hand and be careful not to over mix. 
• Use a wooden spoon or spatula to gently combine wet and dry ingredients and stir only until just combined (it’s okay to have a few remaining streaks of dry ingredients.)

 

HOW TO MAKE MAPLE MOLASSES BLUEBERRY MUFFINS

These are simple to make, and basically go together like any muffin. Whisk together the dry and wet ingredients separately and then gently mix together just to combine.  Simple.

Preheat the oven to 425*F/220*C. gas mark 7. Butter the cups and top of a medium sized muffin tin really well. Set aside.

Whisk the flour, oats, soda, baking powder, salt and ginger together in a bowl. Add the blueberries and stir to coat.

Whisk the milk, egg, yogurt, molasses, maple syrup, vanilla and oil together in a beaker.

Make a well in the center of the dry ingredients. Add the wet and stir together just to combine. Do not overmix.

Spoon, dividing equally, amongst the prepared muffin cups.

Place into the oven and immediately reduce the oven temperature to 400*F/200*C/ gas mark 6.

Bake for 15 to 20 minutes until well risen and a toothpick inserted in the center of one comes out clean.

 

These were really delicious. Not too large either, nor too sweet. Muffins are not supposed to be cupcakes. They are meant to be a bread not a cake.

These were wholesome and nutritious. I loved that there were no refined sugars used in making them and that all of the carbs were complex carbs, so healthy carbs and carbs that take longer to turn into sugar.  In short, I felt these were really healthy muffins and quite nutritious!

 

We love baking muffins here in The English Kitchen. They make the perfect breakfast or coffee/break/tea time treat.  Here are a few other recipes we enjoy baking!

SPECIAL K BREAKFAST MUFFINS - These are the PERFECT breakfast muffins. Quick and easy to make. Delicious. I highly recommend. Simple and filled with fiber. You can use ordinary Special K cereal, or you can be a bit more extravagant and use one of the varieties which contain fruit.  This recipe makes half a dozen fabulous muffins. 

SIX WEEK REFRIGERATOR BRAN MUFFINS - There is nothing like having a great muffin batter in the refrigerator,  mixed and ready to bake. This is an adaptation of a very old recipe and has been pleasing women and their families for many years. This was the muffin recipe that I had to bake for my female employer every day that I worked at the Manor. She liked them baked in mini muffin tins and would eat three of them every single morning.  They are delicious.

Yield: 12 delicious muffins

Author: Marie Rayner

Maple Molasses Blueberry Muffins

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

These are medium sized muffins. Made with whole wheat flour and whole grain oats, they are sweetened only with molasses and maple syrup, and the berries of course. They are delicious and healthy!

Ingredients

• 3/4 cup (180ml) milk
• 1/2 cup (123g) plain yogurt
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60ml) molasses
• 5 TBS avocado or light olive oil
• 1 large egg, at room temperature
• 1 tsp vanilla
• 1 1/2 cups (121g) rolled oats (NOT instant)
• 1 cup + 2 TBS (146g) whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp powdered ginger
• 3/4 cup (142g) blueberries, fresh or frozen

Instructions

1. Preheat the oven to 425*F/220*C. gas mark 7. Butter the cups and top of a medium sized muffin tin really well. Set aside.
2. Whisk the flour, oats, soda, baking powder, salt and ginger together in a bowl. Add the blueberries and stir to coat.
3. Whisk the milk, egg, yogurt, molasses, maple syrup, vanilla and oil together in a beaker.
4. Make a well in the center of the dry ingredients. Add the wet and stir together just to combine. Do not overmix.
5. Spoon, dividing equally, amongst the prepared muffin cups.
6. Place into the oven and immediately reduce the oven temperature to 400*F/200*C/ gas mark 6.
7. Bake for 15 to 20 minutes until well risen and a toothpick inserted in the center of one comes out clean.

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