Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie

For my next attempt at the fresh fruit muffins, I looked for ways to add flavor and texture to the muffin.

I decided to stick with blueberries for the fruit component. To add more flavor, I added a tablespoon of maple syrup to the batter. I also added the zest of an entire lemon to the batter (that’s about a tablespoon; Mackie’s recipe calls for 1 teaspoon). I liked the additional zest, but neither me nor my tasters could detect the maple syrup. Next time, I’ll increase the maple syrup and decrease the white sugar.

The other major change I made this time was to add a sprinkling of cinnamon streusel to the top of the muffins. This was a big hit with the tasters. It added another flavor to the muffin and gave it some crunch.