Lemon Blueberry Muffins

Another Sunday morning adventure.  This one is a bit of a cheat though.  When little one was … littler … I would make these often for her breakfast.  I fell out of the habit once she discovered Nutella.  Oh the wonders of Nutella.

I couldn’t find my original recipe for lemon blueberry muffins that I had tweaked and perfected so I sat down with good old Google and found a new one.  This one comes from gimmesomeoven.com.

Muffin Ingredients

  • 1.5 cups blueberries (fresh is best!)
  • 2 cups flour for mix + 3 tbsp to roll the blueberries in
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 7 tbsp milk
  • 1 tbsp lemon juice (I used juice of a whole lemon)
  • 1 tbsp lemon zest (I zested 1.5 lemons)

Streusel Topping Ingrediants

  • 2 tbsp melted butter
  • 2 tbsp flour
  • 2 tbsp sugar
  • 0.25 cup raw sugar (I used brown sugar)

Directions

  • Preheat oven to 350 degrees and line a cupcake pan with paper lines or cooking spray
  • Have a dishwashing assistant stand by…
  • Prepare streusel topping by combining ingredients in a bowl
  • In another bowl, toss the blueberries with 3 tbsp flour until they are coated and then use a slotted spoon or strainer to remove excess
  • In another bowl (or an electric stand mixer), combine butter and sugar until light and fluffy.  Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth.
  • Add flour mix (keep mixing to a minimum!)
  • Use a spatula to gently fold in the blueberries.
  • Fill muffin cups about 3/4 full with batter.  Sprinkle streusel topping over each cup.
  • Bake for 20 to 25 minutes (until a toothpick inserted into the center comes out clean).

 

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