I love blueberry muffins. They are fresh and light, but sometimes its nice to add a little kick to what is good to make the classic that much better. In this case, we added maple to our muffins! Its an awesome add in that takes your taste buds to the next level. An added bonus to these muffins is that they are made with oil instead of butter so you have a bit of guilt free eating! If you want to increase the 'healthy' factor, use 2 c flour instead of 2 1/2 c and add 1/2 c bran or wheat germ at the time you mix in your blueberries.
Preheat your oven to 400 degrees. Prepare a 12 cup muffin pan with paper liners and get started.
In a large bowl, wisk together 2 1/2 c flour, 1 tbsp baking soda and a pinch of salt. Separately beat together 2 eggs, 4 tbsp of maple syrup, 1/2 c sugar, 1/2 c oil and 1 1/2 c milk.
Stir the egg mixture into the flour mixture. Softly fold in 1 c fresh or frozen blueberries into your mixture. If you beat them too hard, the blueberries will break and the color will bleed out into your batter.
Fill your muffin cups 3/4 full and bake for 25 minutes or until golden brown. Cool for a few minutes and then enjoy a yummy snack!
*I found through not having eggs on hand once while making these that a substitute to an egg is 1 1/2 tbsp water, 1 1/2 tbsp oil and 1 tsp baking powder!