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A blueberry muffin with whipped maple mascarpone and fresh blueberries

Blueberry Muffins with Whipped Maple Mascarpone Cream

  • Author: Asha
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Cuisine: American


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.



Blueberry Muffins:

2 cups (300 g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup (113 g) unsalted butter, softened

1 cup (200 g) granulated sugar

2 large eggs

3/4 teaspoon vanilla extract

1/2 teaspoon maple extract (see note for substitution)

1/2 cup (118 ml) milk

2 cups (380 g) blueberries (see note)

2 tablespoons brown sugar

1 teaspoon cinnamon

Whipped Maple Mascarpone:

1/2 cup (118 ml) heavy cream

1/4 cup (32 g) powdered sugar

1/4 teaspoon vanilla extract

1/2 teaspoon maple extract (see note for substitution)

4 ounces (113 g) mascarpone cheese, softened (see note)


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.


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.


  • 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

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