Monday, October 3, 2011

Best Lemon Blueberry Muffins

This were soooo yummy.  Even my dad liked them, which was strange since they contained fruit.

Blueberry Lemon Muffins from My Kitchen Cafe

Lemon-Sugar Topping:

  • 1/3 cup sugar
  • zest from one lemon
2 cups frozen blueberries (or 2 cups fresh)
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract
Mix together the sugar and lemon zest. Set aside. In a pot, place 1 cup berries, and 1 tsp sugar. Simmer, mashing berries to make a syrup. Let it cook down for a while, and then cool. Mix together your dry ingredients, and add the rest of the berries. Mix together the eggs and sugar, then add the butter and oil. Mix well, and then add the buttermilk and vanilla. Gently fold into the dry ingredients. Don't beat it together, let the lumps be! Spoon into muffin pan (either with cups, or sprayed generously) and fill about 3/4 of the way full. Put about 1 tsp of the blueberry syrup on top and swirl into the muffin. Then sprinkle each with the lemon/sugar mixture. Bake in a preheated oven at 375degs for about 17-20 minutes, until golden. Let them cool in the pan for a little bit, then transfer to a cooling rack.

1 comment:

Krystal said...

mmmm, I LOVE these muffins. Couldn't get Matt to eat them, but I sure enjoyed them.