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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 all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup butter, softened

1 cup sugar

2 large eggs

3/4 tsp vanilla extract

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

1/2 cup milk

2 cups blueberries (see note)

2 tbsp brown sugar

1 tsp cinnamon

Whipped Maple Mascarpone:

1/2 cup whipping cream

1/4 cup powdered sugar

1/4 tsp vanilla extract

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

4 ounces mascarpone cheese, softened (see note)


Blueberry Muffins

Preheat oven to 375° and prepare muffin tray 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 tray 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 tray for about 10 minutes. Move the muffins from the tray 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 whipping 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.

Keywords: blueberry muffins, muffins