Yield: Yields 12 muffins.
This muffin batter is also delicious with the flavoring variations that follow the recipe. Be sure to add the fruit before the batter is fully mixed to avoid overmixing.
Cranberry-Orange Muffins: In place of the lemon zest and blueberries in the batter, add orange zest and chopped fresh cranberries.
Banana-Walnut Muffins: Don’t add any zest to the batter. Instead add 1-1/2 cups thinly sliced ripe banana and 3/4 cup coarsely chopped toasted walnuts.
Overfilling the muffin cups gives you those great big bakery-style muffin tops.
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My yield was 6 jumbo and 10 regular size muffins. I substituted plain whole milk yogurt for Creme Fraiche, no problems. FYI This recipe appears in Joanne Chang’s book Flour, as an alternate to the raspberry-rhubarb muffins. I love that in the book, the ingredients are also given in weights. A kitchen scale makes a BIG difference, it’s a game changer! These muffins are a nice summer treat, and if you’re putting in the effort, you might as well make a lot!
Tasty!! I want to try!))
One of my favourite recipe - Blueberry Mug Cake https://greenann.com/recipe/vegan-mug-cake/
Blueberry Muffins are my favourites.. Please share more related recipes!
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