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cimoreneI tried out a recipe for coffee cake ("breakfast cake", which is... what?) that looked interesting, and I think I accidentally discovered the perfect blueberry muffin. I'm not saying the recipe for the perfect blueberry muffin was a big secret or anything, I just didn't happen to know it: there are a lot of cookies in my baking repertoire and quite a few muffins, but my mom always made crumble and pie out of our blueberries.
And blueberry muffins are so popular in the US that the bad ones vastly outnumber the good, which has made me wary. It means that usually when I've had them it's the bad kind, and that doesn't exactly engender enthusiasm. But anyway, I was comparing lemon cake recipes online and had bought lemon extract for the planned Lemon Cake Try-Outs, and I substituted it for lemon zest in this coffee cake out of convenience, but WOW.
(I also used almond milk with a teaspoon of apple cider vinegar instead of buttermilk and omitted the vanilla.) The only flaw in this recipe was the batter, which was really so thick it was almost dough. It uses whipped butter instead of oil, which of course is famous for tasting better, but I had a hard enough time wrestling it flat in a square cake pan - I shudder to think what it'd be like in individual muffin cups.
So probably what remains is to replace the butter with canola oil (it might need some more milk or water too) and scale the whole thing up for a bigger batch, which I'll definitely have to do in the near future.
And blueberry muffins are so popular in the US that the bad ones vastly outnumber the good, which has made me wary. It means that usually when I've had them it's the bad kind, and that doesn't exactly engender enthusiasm. But anyway, I was comparing lemon cake recipes online and had bought lemon extract for the planned Lemon Cake Try-Outs, and I substituted it for lemon zest in this coffee cake out of convenience, but WOW.
(I also used almond milk with a teaspoon of apple cider vinegar instead of buttermilk and omitted the vanilla.) The only flaw in this recipe was the batter, which was really so thick it was almost dough. It uses whipped butter instead of oil, which of course is famous for tasting better, but I had a hard enough time wrestling it flat in a square cake pan - I shudder to think what it'd be like in individual muffin cups.
So probably what remains is to replace the butter with canola oil (it might need some more milk or water too) and scale the whole thing up for a bigger batch, which I'll definitely have to do in the near future.
