Recipe from Bruno Albouze
Blueberry Muffins Recipe.
Makes 12 Muffins / ≈ 4 ounces (120g) per serving.
4 ea. (200g) eggs
1 tsp (5ml) vanilla extract or paste
0.8 cup (200ml) oil
1 cup (200g) sugar
1.2 Tbsp (20g) honey
1/2 Tbsp (6g) salt
1/3 cup (80g) sour cream
1.2 cups (300ml) milk
1 ea. orange zest – add one lemon zest if desired
A few drops orange extract (optional).
1.2 lb. (500g) all-purpose flour, sifted
2 Tbsp (25g) baking powder, sifted.
0.9 lb. (400g) fresh blueberries for mix.
4oz (120g) fresh blueberries for topping.
With the whisk attachment, beat eggs, vanilla, oil, sugar, honey and salt together for about 4 minutes on high speed. Lower speed and add sour cream and milk. Add zest and the sifted powders. Mix until well combined. Transfer muffin mix into a large bowl and fold in blueberries*. Fill greased paper cups or muffin pan with the blueberry muffin mix. Top with blueberries.
*Muffin batter can be kept refrigerated for up to 5 days.
Bake muffins at 375ºF (190ºC) for about 25 min. Cool to room temp and enjoy!
Baked muffins can be kept refrigerated for up to 3 days or frozen for a month; reheat before eating.