Fresh from the oven, the aroma of blueberry muffins is quite irresistible. Served at breakfast or as an afternoon treat with a dark-roast coffee, there is no bad time to enjoy a muffin. There are innumerable recipes for blueberry muffins, incorporating a variety of different ingredients like sour cream, flax, buttermilk, or whole-wheat flour. Ours is a classic, with plump, fresh berries and lemon zest to provide a bright note of citrus. A simple crumb topping gives added dimension and depth of flavor.
If you live in an area that has wild blueberries, by all means use them. Wild blueberries are smaller and have a unique, complex flavor and an intense sweet-tart taste quite different from a regular blueberry.
This muffin batter can be prepared ahead to time and refrigerated overnight for use in the morning, making it a perfect make-ahead breakfast. Muffins are best eaten the same day they are baked, but if you do have any left over, split them in half, toast, and spread with some salted butter. Toasting gives muffins just a bit of sugary crispness, which is a wonderful complement to creamy butter.
Learn more about the Wolf Gourmet countertop oven.
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