Salted Maple Glaze Blueberry and Blackberry Muffins

Name: Salted Maple Glaze Blueberry and Blackberry Muffins
Yield: 14
Ingredients: 1 ¾ cup all-purpose flour; ¾ cup coconut sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ cup butter, vegan butter or coconut oil, room temp; 2 eggs; ¾ cup vanilla coconut yogurt; 1 cup California Giant blackberries; 1 cup California Giant blueberries; Pinch of sea salt; 2 tablespoon butter, vegan butter or coconut oil, melted; 1 ¼ cup powdered sugar; 3 tablespoon maple syrup; 1 tablespoon water, optional; Pinch of sea salt

Serves14

Fresh California Giant Berry Farms blueberries and blackberries paired with salted maple glaze adds a flavorful twist to the classic berry muffin.

INGREDIENTS

For the Dry Ingredients:

1 ¾ cup all-purpose flour
¾ cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder

For the Wet Ingredients:

½ cup butter, vegan butter or coconut oil, room temp
2 eggs
¾ cup vanilla coconut yogurt
1 cup California Giant blackberries
1 cup California Giant blueberries
Pinch of sea salt

For the Glaze:

2 tablespoon butter, vegan butter or coconut oil, melted
1 ¼ cup powdered sugar
3 tablespoon maple syrup
1 tablespoon water, optional
Pinch of sea salt

DIRECTIONS

- - Start by preheating your oven to 350F.
- - In a medium size mixing bowl, mix the dry ingredients together. In a separate large mixing bowl, whisk together the butter, coconut sugar, yogurt, and eggs. Whisk until the sugar has been incorporated into the butter.
- - Now stir the dry ingredients into the wet ingredients. Mix well.
- - Gently fold the berries into the batter.
- - Spoon the batter equally into the muffin tins. Cook in the oven for 20-25 minutes, or until the batter is cooking through when priced with a knife. Let the muffin cool before glazing.
- - For the glaze, melt the butter in a saucepan and then add the rest of the ingredients. Mix well. You can add water to reach your desired consistency. Drizzle on top of the muffins and enjoy!