This morning I gave the hubby several breakfast choices, including cereal (boring), oatmeal (I like oatmeal enough but come on, it’s Saturday), pancakes (okay, I do love pancakes), and blueberry scones. But he was incredibly indecisive, so I cracked the BabyCakes book and thought, “why yes, I love scones but I do have an entire book to bake my way through and I also love blueberry muffins”. So… guess what we had for breakfast??
BabyCakes Blueberry Muffins are made with coconut oil, spelt flour and lots of other goodness, but the surprise ingredient was lemon extract! It wasn’t enough that I would lobby to change the name to “blueberry lemon muffins”, but it was enough to add a little hint of buttermilk-like tanginess. I bet that’s what Erin McKenna was going for. She’s so smart like that.
Even better! I think we really might have to keep frosting in the fridge all the time now. Apparently, it goes with everything. Who knew?!
POST PUBLISHING EDIT:
I have now learned my lesson and in the future will wait until the muffins have cooled before I blog about them. My apologies. They were even better the next day! Moist and delicious and the lemon was just… perfect. I’m a believer. These muffins are yumminess personified – no frosting necessary (but always allowed).