In a small pot, place the blueberries, maple syrup, 1 tbsp lemon juice, vanilla and keep the flame on low until everything combines and reduces to look like a compote. Reserve and let cool in a deli container.
Place the muffin batter in a sheet pan, making sure it is level and bake at 325 degrees F for 20 minutes. Pull out and let cool for 10 minutes.
Flip over the sheet pan on to a cutting board and cut into rectangular pieces to fit the plate. Each piece will be approximately 2 oz. in weight. Reserve in a 200 pan for service and cover with film.
To plate, take 2 muffin tops and place on a griddle covered in butter flavored oil. Let brown and flip. This should take about 2 minutes. Place next to each other on plate. Using the squeeze bottle of crème fraiche, make lines perpendicular to the muffin tops on the plate. With a spoon, place blueberry compote on top of muffins and sour cream mixture. Top with powdered sugar.
Ingredients
2 lbs. Heritage Ovens® blueberry muffin batter
2 cups West Creek® IQF Blueberries, wild
1 ea. Peak Fresh Produce® Lemon(s)
16 sprigs ea. Peak Fresh Produce® Mint, for garnish (optional)
