Blueberries Fresh or frozen (1/2 cup)*Mix the blueberries in with the 1/4 cup reserved flour (see note above) and FOLD IN at the very last moment before adding the batter to the pan. If using frozen blueberries, let come to room temperature and pat dry. Be careful folding in or you’ll up with purple muffins.
Preheat oven to 350°
Meanwhile, prepare cupcake pan with baking cups
In a bowl, combine first five ingredients
In a stand mixer, beat butter and sugar until fluffy then add eggs one at a time
Mix in the maple syrup
Fill cupcake liners 2/3 full with cake batter
Bake at 350° for 18-22 minutes or until a toothpick inserted comes out clean.