We love blueberry lemon muffins but never made blueberry muffins with our Blueberry Tidbits Baking Chips. So we went looking for a recipe. The first recipe that we tried spread too much. The second worked just fine; the basic formula was right. Then we made the following changes:
- We added Blueberry Tidbits Baking Chips.
- We added blueberry and lemon flavors.
- We changed the oil in the recipe to melted butter. We much prefer the taste of butter.
- We topped the muffins with turbinado sugar to create a little crunch.
- We adjusted the baking method and time to create higher domes on the muffins.
Here’s the recipe:
Blueberry Lemon Muffins
2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
2 large eggs
1/2 tablespoon wild blueberry flavor
1 teaspoon lemon flavor
1 cup blueberry tidbits baking chips
3 tablespoons turbinado sugar
Preheat the oven to 425 degrees. Grease and flour a muffin pan with 12 cavities.
- Mix the flour, sugar, baking soda, and baking powder together in a bowl. Set aside.
- In another bowl, whisk the milk, melted butter, eggs, and flavors together.
- Add the wet ingredients to the dry. Add the blueberry tidbits and stir until just combined.
- Divide the batter between the 12 cavities in the muffin pan. Sprinkle the tops with the turbinado sugar.
- Place the pan in the oven. Immediately turn the heat down to 375 degrees. Bake for 12 to 14 minutes or until the muffins are done.
- Remove the pan from the oven. After five minutes, remove the muffins from the pan to cool on a wire rack.
Note: The high heat causes a rapid expansion as the moisture turns to steam. The muffins rise rapidly with high domes. After the initial burst of heat, the oven is turned down so that the muffins don’t burn. Because ovens lose heat at different rates and baking times will vary, check the muffins for doneness early.