I developed this recipe quite a few years ago, and it has been a very popular part of my baking regimen since then. I use the lemon oil to impart a lovely light flavor to compliment the blueberries, but you can use vanilla instead. You make a base with all of the ingredients (except the blueberries), and then you can add just about anything to it to make your own. What I like about this recipe is that the muffin “peaks” and cracks on the top, to give it a nice height and full, plump look. Many recipes I have seen offer up flat top muffins, which may taste good, but are not very appealing. I hope you have an opportunity to make these for your family, they are very easy to put together in a muffin pan or you can even try it as a loaf…perfect either way.
Blueberry Lemon Muffins
*** An original recipe from www.goodfoodgourmet.com
4 oz eggs
9.5 oz sugar
8 oz sour cream
3.5 oz canola oil
10 drops lemon oil (or 1 teaspoon vanilla)
5.5 oz blueberries (frozen)
12 oz all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
Crystal sugar for tops
Grease and paper a 12 muffin pan, and preheat your oven to 400 F. Put all wet ingredients in a bowl and mix well. Measure out the dry ingredients and sift into the wet ingredients. Use a whisk and whip everything together until it comes together with no lumps. It will look like a thick paste. At this point, add the frozen blueberries and fold into the batter. Use a 3 oz scoop and evenly distribute the batter into the 12 cups, then add the crystal sugar on top. Put into the oven for about 10-15 minutes at 400 until the muffins start to “peak”, then turn the temp down to 375 to finish cooking, which should be another 15 minutes or so…Just poke the top with your finger to make sure they are cooked all the way through, or you can use a toothpick, which should come out clean.
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