Lemon Blueberry Muffins
Perfectly moist blueberry muffins full of fruit and the perfect amount of lemon topped with a crumble crust that makes these muffins irresistible.
Equipment
- 1 12 cup muffin pan
Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tbsp lemon zest zest from 1 lemon
- 1 1/2 cups granulated sugar
- 3/4 cup shortening
- 2 whole eggs
- 1 tsp vanilla
- 1 cup milk
- 1 1/2 cup blueberries frozen or fresh
crumble topping
- 4 tbsp butter cold, cut into small chunks
- 1/2 cup flour
- 1/2 cup brown sugar
Instructions
crumble topping
- In a medium sized bowl add flour and brown sugar, but cold butter into dry ingredients with a fork or a pastry cutter. You can also do this step in a food processor. Pulse until ingredients are just combined. Set aside.
- Combine flour, baking powder, lemon zest and salt in a bowl. Set aside.
- Measure out milk. Set aside.
- Blend shortening, sugar and eggs together in large bowl with hand mixer or with a stand mixer. Beat well 3-5 minutes. Add vanilla.
- Alternate adding dry ingredients and milk to the shortening sugar until everything is combined.
- Fold blueberries into the muffin batter.
- Put muffins papers in muffin tin, using an ice cream scoop or large cookie dough scoop fill each muffin cup 3/4 of the way.
- Add a tablespoon of crumble topping to each muffin
- Bake in preheated oven for 20 minutes until just slightly browned and tooth pick comes out clean
Nutrition
Serving: 1muffinCalories: 520kcalCarbohydrates: 62gProtein: 15gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 0.5mgSodium: 224mgPotassium: 57mgFiber: 2gSugar: 43gVitamin A: 9IUVitamin C: 2mgCalcium: 44mgIron: 0.5mg
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