Over the Top Blueberry Muffins

Joan Penney

By
@thyme4dinner

Fresh berries, a kiss of lemon zest, and butter muffins with crumb topping all come together with over the top taste!


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Rating:

Comments:

Serves:

6 muffins

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

1/2 c
sugar
1
egg
1/2 tsp
vanilla extract
1/4 c
milk
1/2 tsp
lemon zest, grated
1 tsp
baking powder
1 c
all purpose flour
1/4 c
butter, cold
1 c
fresh blueberries (may use frozen if fresh is not in season-do not thaw)

CRUMB TOPPING

1/4 c
all purpose flour
1 Tbsp
sugar
2 Tbsp
brown sugar
2 Tbsp
butter, room temp or melted

Directions Step-By-Step

1
Preheat oven to 375
Line muffin tin with papers or use non stick spray in each well
2
Whisk together sugar, egg, vanilla, milk and lemon zest in a small bowl.
3
In another bowl combine flour, and baking powder. Cut in butter (I grate the butter for ease in mixing. Dough will be crumbly. Add liquid ingredients, mix well. If batter seems too stiff add a touch of milk (1 Tablespoon at a time) Add berries, lightly stir so as not to crush berries.
4
Crumb Topping
Combine all ingredients in small bowl. Mix well
5
Spoon batter into prepared muffin tin and top with crumb topping.

Bake at 375 17-20 min or until golden brown on top and cake tester comes out clean.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids