Lemon Blueberry Muffins

Lemon Blueberry Muffins
Serving: 12 Muffins
Prep Time: 20
Cooking Time: 20 Minutes

Instructions

Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.

Streusel: In small bowl, stir together flour, brown sugar and salt; using fork, stir in butter until moistened.

Muffins: In bowl, whisk together flour, baking powder and salt. In large bowl, using fingers, rub together sugar, lemon zest and lemon juice. Using electric mixer, beat in butter until fluffy; beat in eggs, 1 at a time. Scrape down side and bottom of bowl. Stir in flour mixture, alternating with milk, making 3 additions of flour mixture and 2 of milk. Stir in 1 cup of the blueberries.

Divide batter among prepared muffin cups. Sprinkle remaining 1/2 cup blueberries over top, pressing slightly. Sprinkle with Streusel. Bake until cake tester inserted in centres comes out clean, about 19 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely. 

Test Kitchen Tip: Using frozen berries? To stop them from tingeing the muffins blue, don’t thaw them, and toss the cup going into the batter with a teaspoon of all-purpose flour just before adding.

Ingredients

Streusel:
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Muffins:
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Where to Find Ingredients

Daniel's Cheese and Deli

Carl's Choice Meats

Southern Pride

Romagnoli Farm

Kipfer's Heritage Farm

Scotview Orchard