Pull these soft blueberry muffins warm and fresh from the oven, and enjoy them with a freshly whipped maple mascarpone cream for a delicious, quick and easy breakfast. A dusting of brown sugar and cinnamon gives these muffins the perfect sweet crust.
These muffins are so easy to prepare, making them great for whipping up in the morning. They are sweet but not too sweet, and have almost a cake-like texture. I definitely had an 'OMG best muffins ever!' moment. And I may have eaten three of them at once.
The maple adds such a beautiful, homey flavour. (Feel free to insert Canadian joke here.) But seriously, the whipped maple mascarpone cream is soooo yummy and the perfect compliment for blueberries. I even had some as a topping on a bowl of fresh berries and it was delicious. If you can't find maple extract or just don't love it, you can easily swap it out for vanilla. It will be tasty too!
Make sure not to skip the step of tossing the blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking, so you will have beautiful bursts of berries all throughout your blueberry muffins.
For another great breakfast option, check out my Coconut French Toast post!
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Blueberry Muffins with Whipped Maple Mascarpone Cream
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Description
Pull these soft blueberry muffins warm and fresh from the oven, and enjoy them with a freshly whipped maple mascarpone cream for a delicious, quick and easy breakfast. A dusting of brown sugar and cinnamon gives these muffins the perfect sweet crust.
Ingredients
Blueberry Muffins:
2 cups (300 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
¾ teaspoon vanilla extract
½ teaspoon maple extract (see note for substitution)
½ cup (118 ml) milk
2 cups (380 g) blueberries (see note)
2 tablespoons brown sugar
1 teaspoon cinnamon
Whipped Maple Mascarpone:
½ cup (118 ml) heavy cream
¼ cup (32 g) powdered sugar
¼ teaspoon vanilla extract
½ teaspoon maple extract (see note for substitution)
4 ounces (113 g) mascarpone cheese, softened (see note)
Instructions
Blueberry Muffins
Preheat oven to 375° and prepare muffin pan with liners.
Combine flour, baking powder, and salt. Sift together and set aside.
Cream the butter and sugar together until light and fluffy. Add eggs individually, mixing well after each. Stir in vanilla and maple extracts.
Add the sifted dry ingredients alternately with milk. Mix well enough to combine completely, but don't over mix.
Gently toss the rinsed and drained blueberries around in a bowl with a bit of flour to coat them. Carefully fold them into the batter. The batter will be very thick. Evenly distribute the batter into the muffin liners.
In a small bowl, mix together brown sugar and cinnamon. Sprinkle on top of each muffin in tray.
Bake 25-30 minutes, or until a toothpick inserted into the muffins comes out clean.
Remove from the oven and let the muffins cool in the pan for about 10 minutes. Move the muffins from the pan to a cooling rack. Enjoy the warm muffins with freshly whipped maple mascarpone cream, or allow to cool completely before storing in an airtight container.
Whipped Maple Mascarpone Cream
Using a mixer, mix together cream, powdered sugar, and the vanilla and maple extracts on high speed until peaks start to form. Add in the mascarpone cheese and continue mixing until you have stiff peaks forming.
Notes
If you can't find or prefer not to use maple extract, you can substitute it with more vanilla extract.
You can use frozen blueberries instead of fresh if you'd like. Don't thaw them out, keep them frozen when you add them or they will make the batter turn purple.
You want the mascarpone to be softened, but still just slightly cooler than room temperature.
Nutrition
- Serving Size: 1 muffin, 1.5 tbsp whipped maple mascarpone
- Calories: 273
- Sugar: 23.7 g
- Sodium: 121.4 mg
- Fat: 14.4 g
- Carbohydrates: 41.8 g
- Protein: 4.3 g
- Cholesterol: 57.2 mg
Keywords: blueberry muffins, muffins
Holly Jade Biron says
Don't forget to save some for the conceige. 😅👌
Asha says
Haha they didn't last that long.
Courtney H. says
Just tried making these muffins and they are awesome! The whipped mascarpone made them so luxurious. I didn't have maple extract so I used all vanilla. But they still tasted amazing.
Asha says
Hi Courtney, that's great! The maple is totally optional for these 🙂
Kathy says
These were fantastic. The mascarpone is such a nice touch. It was heavenly with the warm muffins.
Asha says
Awesome, thanks so much! I'm glad you liked them.
Christine says
Loved these, classic yet something different
Asha says
Thank you, glad you loved them!
Bryanna says
Divine. I ate three in a row.
Asha says
Thanks ❤️
Tara says
Amazing combo with blueberries and maple flavours. Would never have thought to put them together. Tastes wonderful.
Asha says
Thanks so much. Perfect for this time of year, too.
Theresa says
Best blueberry muffins ever. And wow the mascarpone cream is out of this world.
Asha says
Thanks so much 🙂
Veronica says
These muffins are absolutely over-the-top amazing. Good on their own but with the maple cream they are mouth-watering. I used frozen berries and they turn out - well - thinking of them makes my mouth water. Definitely will want these often. Good thing I froze lots of blueberries.
Asha says
Thank you, I'm so glad you enjoyed them!
Tina says
Great recipe. It's a keeper.
Asha says
Thanks!
Jaime says
Delicious muffins.
Asha says
Thank you 🙂
Suzzy says
I made these this morning. Enjoyed by all; especially with the mascarpone.
Asha says
That's so nice to hear, thank you.
Theresa says
These blueberry muffins are super good. Love the maple mascarpone cream.
Asha says
Thank you! 🙂