Oh where, oh where did my blueberry muffin go off to? ha! I found it in the pocket of one of my friends, heading out the door, that is where! This flavor here, as a solo, needs support. Could I add in other things to it to make like blue-cran muffins or something? Possible, but overdoing it can ruin the flavor profile you might want to try, so use it with a bit of respect. This is more of a Martha White type muffin, fine and delicate, rather than a county muffin, roughly made.
So my experience with this finely made muffin, is the muffin lacks a bit. If used lightly at 2 drops .04 grams. , the muffin is more cream like, if used too heavy 6 drops .12 grams , the blueberries take over and the muffin bit just falls apart. Don’t take this as bad, it is not, by far a bad flavor! Let me show you how I worked with it to make a really nice recipe out of what could be a solo stand alone..
Blueberry Muffin Cupcakes 30ml
12 drops .24 grams blueberry muffins
6 drops .12 grams blueberry
6 drops .12 grams red raspberry
9 drops .18 grams pound cake
6 drops .12 grams cupcake batter
3 drops .06 grams cheesecake
3 drops .06 grams sweetness**
3 drops .06 grams AP 5%
Let this one sit up for around 3-5 days before really taste testing it. You can taste it earlier, but go slow and remember, they all have to become happy with each other, before you will be happy with the flavor profile. Using the cake and batter, it supports the muffin mix, while allowing the blueberry to pop out.. the raspberry cream cheese icing is made by using the cheesecake and sweetness together and it’s just the bomb! If you like it more cake like, you need your friend AP.. Adjust the sweetness to suit yourself!