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These are really quite good. They're also what happens when I pick too many blueberries.
Ingredients
- 1/2 teaspoon cinnamon
- 2 cups plus 3 1/2 Tablespoons flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup plus 2 Tablespoons margarine or butter, divided
- 3/4 cup plus 5 Tablespoons sugar, divided
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon lemon zest
- 1/2 cup milk
- 1 1/2 cups blueberries
Yes, I Know the Muffin Man
Preheat oven to 375 degrees. Spray muffin cups with cooking spray, or line with paper cups.
In a small bowl, combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
Put the blueberries in another small bowl, and sprinkle them with 1-2 Tablespoons of flour. This will keep your batter from turning purple.
In a large bowl with a hand mixer, beat 1/2 cup butter and 3/4 cup sugar until light and fluffy. Add eggs one at a time, beating until smooth and fluffy. Add vanilla and lemon peel. Turn off beaters, and using a wooden spoon, fold in the dry ingredients alternately with the milk, until just combined. Fold in the blueberries gently.
Spoon batter evenly into 12 muffin tins. Sprinkle with streusel topping.
Bake 20-25 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack.
Streusel Topping
In a small bowl, combine 2 Tablespoons flour, 2 Tablespoons sugar, and 1/2 teaspoon cinnamon. Cut in 2 Tablespoons butter using a pastry blender or two knives, until mixture resembles crumbs.
Notes and Hints and Stuff
- Can I Make These Ahead?
These actually freeze pretty well. If you want to make them ahead and "rejuvinate" them for
a gathering, freeze them in sealed containers, and when you serve them, pop them in the
microwave for a few seconds.
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