Fresh Blueberry and Candied Lemon Peel Muffins



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.



#blueberry #muffins #lemon #breakfast

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