Monday, July 25, 2016
Amazing Blueberry Muffins
A few weeks ago I made some incredible peach muffins using a recipe I found on All Recipes. The author's name was only listed as FBGMOMOF4 and I want to give her as much credit as I can for the wonderful flavors I was able to deliver.
Today I decided to play with her recipe and see if it will work for Blueberry muffins. I'm making these for home enjoyment so I'm making them big and I am greasing my pan well because I hate muffin pan liners unless I'm baking for delivery. The original recipe claimed to make 16 muffins and now that I've cut it in half, I believe her because I have 8 muffins baking even as I type. In fact here is a picture of them, through the lovely window in my oven door.
Moving from peach to blueberry, meant taking out the cinnamon and peaches. I used a generous cup of frozen blueberries and also a tablespoon of lemon zest. I don't know why I always feel I need to use lemon zest if I'm using blueberries, but unless I'm doing something with almond flavoring I do. The delicious results of this recipe are a muffin that fills your hand and has a crusty bottom, a tender crumb and because I love it, a crystal sugar top.