The humble blueberry muffin.
A fresh out of the oven blueberry muffin with a pad of butter melting over the top is seriously my most favorite thing ever, and I couldn’t believe that I hadn’t shared a recipe with you all.
I remember all the way back when I was younger making blueberry muffins out of the box, you know the one with the little teeny tiny dried blueberries. Well I remember the smell that would fill the whole house and the excitement I would have while I sat by the oven door waiting for them to be done baking.
Not much has changed.
I may or may not still wait by the oven door as these delicious muffins bake and fill my home with an amazing aroma.
I experimented a couple of times trying to find my favorite combination of flavors and I think I finally landed upon it. The sour cream lends a slight tang and keeps the muffins nice and moist. The coconut oil lends a subtle flavor that isn’t overpowering but instead delicate and enticing. The topping of the coarse sugar is exactly what’s needed to get the crunchy caramelized tops we all love. All of these ingredients make these muffins my perfect muffin, which as I have said before is the reason why baking/cooking is so fun, adapt recipes to your taste, and friends these flavors do not disappoint.
Make these for your next breakfast or brunch or if you’re anything like me, midday when you’re craving something warm right out of the oven, and enjoy.
1 3/4 Cup Flour
2 3/4 Teaspoon Baking Powder
3/4 Teaspoon Salt
1-2 Drops Lemon Essential Oil or grated lemon peel
3/4 Cup Sour Cream
1/3 Cup Coconut Oil softened
1/4 Cup Milk
1 Cup Frozen of Fresh Blueberries
1 Tablespoon Flour
1 Tablespoon Sugar
Coarse Sugar for topping
Preheat oven to 400 degrees. Prepare a muffin pan with muffin liners, set aside. In a large bowl combine dry ingredients. After mixing dry ingredients make a well in the middle and add wet ingredients and lemon essential oil or peel. Carefully combine being sure not to over mix.
In a separate bowl add blueberries. Coat with flour and sugar carefully. Gently fold blueberries into batter.
Spoon batter into muffin muffins liners about 1/4 cup to each. Top with a generous sprinkle of coarse sugar on each muffin.
Place muffins into preheated oven and bake until tops are golden, approximately 15-20 minutes. Allow to cool in pan for just a few minutes and then remove muffins from baking tin. Enjoy muffins warm with a pad of butter.
Recipe highly adapted from here.
**The suggestion of using essential oils in this recipe is only that, a suggestion. Essential oils have not been approved by the FDA. The only essential oils I would ever recommend ingesting are Young Living because they are beyond organic and back this up with their seed to seal promise. Please do not ingest essential oils if you are on any medication without consulting a physician.