Blueberry muffins are a Canadian favourite. Fresh blueberries are best, but you can stir in frozen wild berries straight from the freezer so they don't colour the batter.
- Portion size 12 servings
- Credits : © CanadianLiving.com
Streusel: In bowl, stir together brown sugar, almonds, flour and nutmeg; drizzle with butter, tossing with fork. Set aside.
In large bowl, whisk together flour, sugar, baking soda and salt. In small bowl, whisk together egg, buttermilk, butter, vanilla and lemon rind. Pour over dry ingredients; stir twice. Sprinkle with blueberries; stir just until dry ingredients are moistened.
Spoon into greased or paper-lined muffin cups; sprinkle with streusel. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 25 minutes. (Make-ahead: Let cool. Store in airtight container for up to 1 day. Or wrap individually in plastic wrap; freeze in airtight container for up to 2 weeks.)
Nutritional facts <b>Per muffin:</b> about
- Sodium 265 mg
- Protein 4 g
- Calories 264.0
- Total fat 8 g
- Saturated fat 4 g
- Total carbohydrate 45 g
- Iron 12.0
- Folate 15.0
- Calcium 5.0
- Vitamin A 6.0