Lemon Blueberry Muffins
Probably one of my favourite flavour combinations is lemon and blueberry. I make these muffins year round because they’re so easy and perfect for breakfast or a snack. You can use fresh or frozen berries and if you want to make them less sweet just leave out the streusel topping. These never last in our house, so I’m always whipping up a batch, it’s the best muffin recipe.
Ingredients:
Streusel:
- 4 tablespoons all-purpose flour
- 3 tablespoons packed brown sugar
- pinch salt
- 4 teaspoons unsalted butter, melted and cooled
Muffins:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup unsalted butter, softened
- 2 eggs
- 2/3 cups 2% milk
- 1 1/2 cup blueberries, divided
Directions:
- Preheat oven to 400°F. Line a 12-cup muffin pan with muffin liners.
- For the streusel, in a small bowl, stir together flour, brown sugar and salt. Using fork, stir in butter until moistened.
- For the muffins, in a bowl, whisk together flour, baking powder and salt.
- In large bowl, using fingers, rub together sugar, lemon zest and lemon juice.
- Using electric mixer, beat in butter until fluffy. Beat in eggs, one at a time, scraping down sides of bowl.
- Stir in flour mixture, alternating with milk, making 3 additions of flour mixture and 2 of milk, stir in 1 cup of the blueberries.
- Divid batter into prepared muffin pan. Sprinkle remaining 1/2 cup blueberries over the top, pressing lightly. Sprinkle with streusel.
- Bake for approximately 19 minutes. Makes 12 muffins.
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