These buttery streusel-topped muffins are delicious! They are mentioned in my fiction novel, THE ESSENCE OF SHADE, and I wanted to share them with you. The recipe calls for 12 large, although can easily be revised to 18 cupcake size muffins.
Lemon Blueberry Muffins
Delicious! These muffins are mentioned in my fiction novel, THE ESSENCE OF SHADE. The recipe calls for 12 large. If using a regular cupcake size pan, you should yield about 18.
Ingredients
STREUSEL TOPPING
- 5 TBSP. Butter, melted
- 1/2 Cup Light brown sugar
- 1/2 Cup Flour
- 1/2 Cup Oatmeal (not quick cooking)
- 1/4 tsp. Salt
MUFFINS
- 1/2 Cup Butter, softened
- 1 Cup Sugar
- 2 Large Eggs
- 1/2 Cup Buttermilk
- 1 tsp. Vanilla
- Finely grated zest of one lemon
- 2 Cups Flour
- 1-1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 1-1/2 Cup Blueberries Fresh or frozen (unthawed)
Instructions
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Preheat oven to 350 degrees. Line a large 12-cup muffin pan with paper liners.
CRUMB TOPPING
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Combine melted butter, brown sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.
MUFFINS
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In a bowl of an electric mixer, beat butter until light and fluffy. Add sugar and beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Add buttermilk, vanilla, and lemon zest and mix on low speed until combined.
In a separate bowl, mix together the flour, baking powder, and salt with a whisk. Add flour mixture to butter mixture and stir by hand just until flour is incorporated. Do not overmix. Gently stir in the blueberries.
Divide mixture amongst prepared muffin tin and sprinkle with the crumb topping.
Bake for 25 minutes (20 minutes if using smaller size). Muffins are done when toothpick inserted in center comes out clean.
Recipe Notes
I like to wrap each muffin in plastic wrap and place in a large freezer bag and freeze--unless you are eating them all in one sitting!
This recipe was adapted from the Bakery Style Lemon-Blueberry Muffins found online at https://thecafesucrefarine.com by Author Chris Scheuer.
