I worked as a hostess and busser at a restaurant in La Jolla, CA, called The Cottage while I was in high school. It was the closest I’d ever come to working in a real commercial kitchen, and it was also home to daily dozens of the freshest, most delicious breakfast breads. This Blueberry Bell (my nickname) recipe was inspired by the muffins served at The Cottage. I’ve added a streusel topping and lemon zest for even more flavor, and I’ve also upped the blueberry count packing each muffin full of the juicy berries. Cranberries and orange zest would also be great substitutes in this recipe.
Yield: 1½ dozen Prep Time: Cook Time:
Blueberry Bell Muffins with Streusel Topping
Yield: 1½ dozen