Lemon Blueberry Muffins Lemon Blueberry Muffins

Photography: Stacey Brandford | Food styling: Michael Elliott/Judyinc.com | Prop styling: Renée Drexler/Geary House

The combination of lemon, blueberries and a streusel topping make these tasty muffins completely irresistible. 

  • Prep time 20 minutes
  • Total time 40 minutes

Ingredients

Streusel:
Muffins:

Method

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.

Makes 12 muffins.

Nutritional facts PER MUFFIN: about

  • Fibre 1 g
  • Sodium 232 mg
  • Sugars 23 g
  • Protein 4 g
  • Calories 272
  • Total fat 10 g
  • Potassium 80 mg
  • Cholesterol 56 mg
  • Saturated fat 6 g
  • Total carbohydrate 42 g

%RDI

  • Iron 10
  • Folate 22
  • Calcium 8
  • Vitamin A 9
  • Vitamin C 5
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Baking & Desserts

Lemon Blueberry Muffins

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