My Favorite Blueberry Lemon Muffins
Servings Prep Time
12muffins 10minutes
Cook Time
20minutes
Servings Prep Time
12muffins 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a large bowl mix flour, sugar, baking powder, and salt. 
  2. Add the lemon zest to the flour mixture. 
  3. 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. 
  4. Make a well in the center of your dry ingredients.
  5. In a medium size bowl beat the egg, add the milk and the melted 1/2 cup of butter. Mix well.
  6. 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.
  7. Fold in the blueberries.
  8. Fill your muffin tins 2/3 full, bake until golden at 375 F, about 20 minutes.
Light Lemon Crunch Topping
  1. While the muffins are still hot. In a small bowl cut and squeeze the lemon juice from your lemon.
  2. Melt 2 tbsp of butter in a small bowl, add to the lemon juice and blend.
  3. Baste the top of each muffin with the butter lemon mixture and sprinkle with white sugar.  

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