Ever just want four or two blueberry muffins?
I know I do…like always. This recipe reminded me of a classic. Although this isn’t an exact copycat, it did remind me of the one and only Souplantation Blueberry Muffins.
I think we can all agree that their blueberry muffins used to slap hardcore. I’m still mourning the loss of this fine dining establishment.
The last time I went to a Souplantation was with one of my best friends Josh (@septembervoid). If we both knew that was gonna be one the last times, I think we would’ve enjoyed our plates more…and probably would’ve snabbed that basket of muffins. 👀
Btw, if you don’t know of the restaurant I’m talking about. I’m sorry is all I have to say. You just had to be there.
𝐌𝐚𝐜𝐫𝐨𝐬: 26.5C / 12.5F / 3.5P
60g All Purpose Flour (I use King Arthur)
3/4 Teaspoon Baking Powder
1/8 Teaspoon Himalayan Salt
50g Cane Sugar
42ml Grapeseed Oil
1 Egg White (about 30g)
42g Sour Cream
1/2 Teaspoon Vanilla Extract
1g Lemon Zest
preheat oven to 350 degrees. In one bowl, combine flour, baking powder, salt and set aside. In another bowl, combine cane sugar and oil together. To that same bowl, add your egg white, sour cream, vanilla extract and combine them all together. Add your dry ingredients to your wet, and fold in blueberries. Do not over mix. Divide batter into four equal portions and add into prepared muffin cups. Bake for 18 minutes!