Ingredients
- 250 g all-purpose flour
- 10 g baking powder
- 2 g salt
- 1 egg
- 120 ml Québec maple syrup
- 120 ml milk
- 75 g melted butter
- 150 g blueberries
Method
- Heat the oven to 165 °C and line a 12-cup muffin tin.
- Whisk the maple syrup, milk, egg, and melted butter.
- Stir in the flour, baking powder, and salt just until combined; fold in the blueberries.
- Divide the batter among the cups and bake for 20–22 minutes, until golden and set.
Conversion and rationale
Original sweetener (classic version): 100 g white sugar
Conversion used: Replace 100 g sugar with 120 ml maple syrup; reduce the classic 180 ml milk to 120 ml and bake at 165 °C, 15 °C below the usual temperature.
Why Quebec maple syrup: Maple gives the muffins a gentle caramel note that complements blueberries. Québec syrup adds a local ingredient with small amounts of naturally occurring minerals.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →