The recipe chosen by Shandy of Pastry Heaven was strawberry muffins with fresh lemon and rosemary. As you can clearly see I went a slightly different route. My initial plan was to just leave out rosemary as I am not a fan of it even when it comes to savory dishes. The change of plan came when I saw that the strawberries were just too pricey. Blueberry muffins are my favorite so it all worked out in the end.
These muffins turned out light with just the right amount of sweetness and blueberries. The fresh lemon zest adds such a nice touch. I took them to work on Friday and everyone seemed to enjoy them. I ended up eating one for breakfast and another as a snack…once again breaking my “one piece” rule. Well, at least they were normal size muffins and not the gigantic ones found at most bakeries.
- I reduced the flour to 2 cups and used 2 1/2 tsp of baking powder and 1/4 tsp baking soda
- Used 1 1/4 cups frozen blueberries