Wood's Sprinkle Blueberry Muffins: A Magical Morning Treat

Albert Wood
Wood's Sprinkle Blueberry Muffins: A Magical Morning Treat

Elevate your breakfast experience with the enchanting taste of Wood's Sprinkle Blueberry Muffins. Indulge in the delightful combination of King Arthur's self-rising flour, the warm sweetness of Wood’s Vermont Maple Sprinkles, and the burst of flavor from plump frozen blueberries. This recipe creates muffins that are not only a symphony of tastes but a delightful journey into the world of magical mornings.

Woods Sprinkle Blueberry Muffins

Al Wood

Servings

6

Prep Time

15 minutes

Cook Time

35-40 minutes

Calories

252

Ingredients

  • 2 cups King Arthur self-rising flour
  • 1 stick (½ cup) salted butter, softened
  • ½ cup Wood’s Maple Sprinkles
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1 ½ teaspoons Amaretto
  • ½ cup half and half 
  • 2 ¼ cups frozen blueberries 
  • Non-stick cooking spray (For cooking)

Directions

  1. Beat the butter and maple sprinkles for a few minutes until they are light and creamy.
  2. Beat eggs, one at a time, into your butter and maple sugar mixture.
  3. Add vanilla and Amaretto to your bowl and mix thoroughly.
  4. Gradually mix the flour into the mixture, alternating with the half and half (The batter will be thick.)
  5. Using a rubber spatula, fold the berries into the batter.
  6. Spray your muffin Tims and spoon the batter into each cup.
  7. Bake 350° F for about 35-40 minutes.
  8. Let the muffins cool in the pan for about ten minutes, then transfer to a wire rack to cool completely.
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