Salted Maple Glaze Blueberry and Blackberry Muffins

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


    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


      • 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!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!