Lemon Blueberry Muffins
Ingredients
Muffin Ingredients
-
1½
cups
blueberries, fresh or frozen
-
2
cups
all-purpose flour
-
3
Tbsp.
all-purpose flour
-
1½
tsp.
baking powder
-
½
tsp.
salt
-
½
cup
unsalted butter, softened
-
1
cup
granulated sugar
-
2
large
eggs
-
2
tsp.
vanilla extract
-
7
Tbsp.
milk
-
1
Tbsp.
lemon juice
-
1
Tbsp.
lemon zest
Streusel Topping Ingredients
-
2
Tbsp.
melted butter
-
2
Tbsp.
all-purpose flour
-
2
Tbsp.
granulated sugar
-
¼
cup
raw sugar
Instructions
- Preheat the oven to 350ºF and prepare a muffin pan with liners or cooking spray.
- Make the streusel topping by mixing the ingredients until crumbly.
- Coat the blueberries with 3 Tbsp. of flour in a small bowl and set aside.
- In another bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until fluffy, then add eggs, vanilla, milk, lemon juice, and lemon zest, mixing until smooth.
- Fold in the flour mixture and then gently stir in the blueberries.
- Fill muffin cups ¾ full with batter and sprinkle with streusel topping.
- Bake for 20 to 25 minutes, or until a toothpick comes out clean.
- Allow to cool slightly in the pan before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
14-16 muffins
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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