Yes, those muffins pictured are blueberry, not chocolate. As you can see, there’s a lot of blueberries in these. Combined with the lemon, the blueberry flavor is enhanced even more.
I was very pleased with this recipe, especially considering I originally sought it out so I could use leftover crême fraîche. I’ve made a few lemon muffins and blueberry muffins in the past (which I love) and this was similar to neither of those, and yet that was still a good thing.
- Flour 2 cups 500 ml
- White granulated sugar ¾ cup 185 ml
- Baking soda 1 tsp 5 ml
- Baking powder 1½ tsp 7.5 ml
- Salt ¼ tsp 1.25 ml
- Crême fraîche 1 cup 250 ml
- Milk 2 tbsp 30 ml
- Lemon extract 1½ tsp 7.5 ml
- Oil ¼ cup 65 ml
- Egg, beaten 1
- Lemon juice 2 tbsp 30 ml
- Blueberries 1½ cups 375 ml
- Preheat your oven to 400°F / 200°C.
- Grease your muffin molds.
- In a large bowl, combine the dry ingredients.
- In a separate bowl, combine the crême fraîche, milk, oil, egg and lemon extract.
- Add your wet ingredients to the dry and stir until well combined. Don’t over-mix it though, a lumpy batter is good.
- Add the lemon juice.
- Puree the blueberries and add them to the mix.
- Stare at the awesome color your batter currently is (optional 😉 ).
- Bake 20-22 minutes.
Makes about 12 muffins. These are best when they’re a little warm. If you want to keep these for more than a week, you’ll need to refrigerate them.