I love blueberry muffins--even the ones made from a mix in a box. Fresh blueberries make all the difference though and these were plenty easy to make.
Blueberry Lemon Muffins
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 tsp lemon zest
1 cup fresh or frozen blueberries
*Optional struesel topping & lemon glaze
In a large bowl combine flour, sugar, brown sugar, baking powder, salt and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 6 jumbo muffin cups or 12 regular muffin cups. Sprinkle with struesel topping if you like. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with lemon glaze.
The original recipe added both the struesel topping and glaze, but I opted to do just the glaze (1/2 c powdered sugar mixed with 1 Tbsp fresh lemon juice).
Blueberry Lemon Muffins
1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 tsp lemon zest
1 cup fresh or frozen blueberries
*Optional struesel topping & lemon glaze
In a large bowl combine flour, sugar, brown sugar, baking powder, salt and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 6 jumbo muffin cups or 12 regular muffin cups. Sprinkle with struesel topping if you like. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with lemon glaze.
The original recipe added both the struesel topping and glaze, but I opted to do just the glaze (1/2 c powdered sugar mixed with 1 Tbsp fresh lemon juice).
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