Heritage Ovens® Muffin Tops


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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)
  • 2 tbsp Brilliance Butter Flavored Oil
  • 1/2 tsp Magellan® Pure Vanilla Extract
  • 1/4 cup Delancey Street Deli® pure maple syrup
  • 1 cup crème fraiche
  • 1/8 tsp sugar, powdered