Blueberry muffins are to breakfast as turkey sandwiches are to lunch.
Since blueberry muffins are the go-to option for so many during the manic morning hours, I set out to create the best darn blueberry muffin I could imagine. These lovelies sell out every. single. morning. Bursting with fresh blueberries and perfected with candied lemon peels, these muffins will fit the bill every time.
Bowl #1
385 grams cake flour
1 tablespoon baking powder
2 tablespoon milk powder
1 teaspoon salt
Bowl #2
285 grams granulated sugar
105 grams vegetable oil
2 whole eggs
225 grams plain yogurt
1 tablespoon vanilla extract
Bowl #3
175 grams of blueberries, fresh or frozen
On the sidelines:
Candied lemon peels, recipe follows
1
Preheat your oven to 350 degrees and line a muffin tin with paper liners.
2
In your first bowl, whisk together the dry ingredients.
3
In your second bowl, whisk together the wet ingredients.
4
In your third bowl, sprinkle a little of the flour mixture over the blueberries and toss to coat.
5
Gently pour your wet ingredients into your dry ingredients and stir until just combined.
6
Fold the blueberries into the batter while saving a few on the side.
7
Portion into the muffin tin about 2/3 of the way full.
8
Top the muffins with a few of the reserved blueberries and candied lemon peels.
9
Bake until the top springs back when lightly pressed, roughly 20 minutes.
Candied Lemon Peels
In a saucepan:
Lemon peels
2 cups granulated sugar
1 cup water
1
Using a vegetable peeler, create peels from a lemon. Avoid getting too much of the pith (the white part!)
2
In a saucepan, combine lemon peels, granulated sugar, and water. Bring to a boil and cook for ten minutes.
3
Using a slotted spoon, remove the lemon peels from the hot saucepan and let cool on a plate.
4
Once cooled, toss the lemon peels in super fine sugar.
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