Sunday, January 17, 2016

Blueberry Lemon Muffins

It's not exactly spring yet, but I couldn't resist picking up a beautiful box of blueberries at Trader Joe's last week. Outside of making a blueberry grilled cheese sandwich, what better use for them than for some call day blueberry lemon muffins. Moist yet crispy on top, these will melt in your mouth. I also had a few lemons left in the fridge that needed to be used up hence the blueberry lemon muffins. Not to mention it was the perfect excuse to use these absolutely adorable silicon baking cups by "Fred and Friends" that have been sitting in the cabinet for months now. 

Blueberry Lemon Muffin Recipe

Recipe adapted from Gimme Some Oven

Prep time: 15 minutes
Cook time: 15 minutes
Yield: 15 cupcakes

Streusel Topping:
1.5 tbsp melted butter
1.5 tbsp granulated sugar
1.5 tbsp flour
3 tbsp raw sugar

1/2 cup butter at room temperature
1 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 cup minus 1 tbsp milk
1 tbsp lemon juice
zest of 1 large lemon plus zest from 1/2 a lemon for garnish
2 cups fresh blueberries (frozen is ok too)
2 tbsp flour
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt


  1. Preheat oven to 350 degrees F. Line muffin tin with liners. 
  2. In a small bowl, mix together butter, sugars, and flour for the streusel topping. Stir until crumbly
  3. In a large bowl cream butter and sugar until light and fluffy
  4. Add egg and vanilla extract and mix until incorporated
  5. Add milk, lemon juice, and lemon zest. Stir until combined. (It will look curdled a this point). 
  6. In a small bowl, place washed blueberries and 2 tbsp flour. Toss to coat then use a strainer or slotted spoon to remove excess flour.
  7. In a separate bowl, sift together flour, baking powder, and salt. 
  8. Add flour mix to butter mix and fold until thoroughly combined. 
  9. Add blueberries and carefully fold until evenly distributed. 
  10. Fill muffin liners 2/3 way full with batter.
  11. Add a sprinkle of streusel topping to each muffin (roughly 2 tsp per muffin)
  12. Bake for 13-15 minutes until a toothpick pressed through the center of the muffin comes out clean and muffin tops are lightly golden. 
  13. Cool in muffin tins for 3 minutes then transfer to a wire rack to cool completely.

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