My Favorite Blueberry Lemon Muffins
An amazingly moist blueberry lemon muffin. This muffin is very moist and full of sweet blueberry flavour. It’s my personal favorite muffin recipe.
wash and zest the rind
extra large egg
Can substitute with frozen
In a large bowl mix flour, sugar, baking powder, and salt.
Add the lemon zest to the flour mixture.
This recipe has a whole tbsp of baking powder, so mix the dry ingredients very well so that the baking powder is well distributed throughout your dry ingredients.
Make a well in the center of your dry ingredients.
In a medium size bowl beat the egg, add the milk and the melted 1/2 cup of butter. Mix well.
Pour the egg mixture into the well of the dry ingredients. Mix with a wooden spoon until just blended. The batter will be lumpy but there should be no actual flour visible.
Fold in the blueberries.
Fill your muffin tins 2/3 full, bake until golden at 375 F, about 20 minutes.
Light Lemon Crunch Topping
While the muffins are still hot. In a small bowl cut and squeeze the lemon juice from your lemon.
Melt 2 tbsp of butter in a small bowl, add to the lemon juice and blend.
Baste the top of each muffin with the butter lemon mixture and sprinkle with white sugar.