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.
385 grams cake flour
1 tablespoon baking powder
2 tablespoon milk powder
1 teaspoon salt
285 grams granulated sugar
105 grams vegetable oil
2 whole eggs
225 grams plain yogurt
1 tablespoon vanilla extract
175 grams of blueberries, fresh or frozen
On the sidelines:
Candied lemon peels, recipe follows
Preheat your oven to 350 degrees and line a muffin tin with paper liners.
In your first bowl, whisk together the dry ingredients.
In your second bowl, whisk together the wet ingredients.
In your third bowl, sprinkle a little of the flour mixture over the blueberries and toss to coat.
Gently pour your wet ingredients into your dry ingredients and stir until just combined.
Fold the blueberries into the batter while saving a few on the side.
Portion into the muffin tin about 2/3 of the way full.
Top the muffins with a few of the reserved blueberries and candied lemon peels.
Bake until the top springs back when lightly pressed, roughly 20 minutes.
Candied Lemon Peels
In a saucepan:
2 cups granulated sugar
1 cup water
Using a vegetable peeler, create peels from a lemon. Avoid getting too much of the pith (the white part!)
In a saucepan, combine lemon peels, granulated sugar, and water. Bring to a boil and cook for ten minutes.
Using a slotted spoon, remove the lemon peels from the hot saucepan and let cool on a plate.
Once cooled, toss the lemon peels in super fine sugar.