Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 120 ml Quebec maple syrup
- 75 g melted butter
- 150 ml milk
- 1 tsp vanilla
- 150 g blueberries
Method
- Heat the oven to 175 °C and grease a muffin tin.
- Combine flour, baking powder, and salt.
- Whisk egg, maple syrup, butter, milk, and vanilla; stir into the dry ingredients just until combined.
- Fold in blueberries, portion the batter, and bake for 20 minutes.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 120 ml maple syrup; reduce milk by 45 ml and lower the oven by 15 °C.
Why Quebec maple syrup: Maple complements the berries with a clean toasted flavor, making a familiar muffin more distinctly regional.
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 →