These muffins are perfect because of the little lemon/sugar mixture crumbled on top. The combination of the sweet lemon with the blueberries and soft, moist muffin are perfect for breakfast, a snack, lunch...well, anytime really!
I love this time of year and all the fresh produce available and on sale!! Blueberries are not cheap so when they go on major sale, I buy a lot and make as many things as I can with them.
Enjoy these little muffins soon!
This recipe makes 2 dozen (24) muffins.
2/3 C sugar
3 tsp grated lemon zest (about 2 lemons)
2 C fresh blueberries, washed
1 1/8 C + 1 tsp granulated sugar
1 TBSP water
2 1/2 C all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 TBSP unsalted butter, melted
1/4 C vegetable oil
1 C buttermilk
2 tsp vanilla extract
In a small bowl, mix together the sugar and lemon zest for the topping and then set it aside.
Preheat the oven to 400.
Prepare 24 muffin tins with liners or a layer of cooking spray.
In a small saucepan, simmer 1 C blueberries, 1 tsp sugar, and the water over medium heat for about 5-6 minutes.
While they are simmering, mash the berries.
The mixture will reduce and thicken.
Put the berries in a small bowl and let them cool for about 10-15 minutes.
Combine the flour, baking powder, salt, and remaining 1 1/8 C sugar in a large bowl.
Add the eggs, butter, oil, buttermilk, and vanilla.
Fold in the remaining cup of blueberries until everything is just moistened. You do not want to over mix the batter.
Scoop the batter evenly into all of the muffin tins. The batter should only fill the tins about halfway.
Using a small spoon (about 1 tsp), scoop a little bit of the blueberry mixture onto the top of the muffin mix.
Using a toothpick, swirl the blueberry mixture into the batter.
Top each muffin with a little bit of lemon sugar.
Bake for 15-18 minutes until the tops are golden.
Let the muffins cool on a wire rack.
This recipe is adapted from www.acooksquest.blogspot.com.