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Lemon Crunch Top Blueberry Muffins Recipe

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This recipe for Lemon Crunch Top Blueberry Muffins is from The Gaul Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Cups flour
2/3 Cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 fresh or frozen blueberries*
* If using frozen berries do not thaw
and increase baking time 10 min.
3/4 Cup milk
1/2 Cup butter or margarine, melted
2 eggs, beaten
Directions:
Directions:
Preheat oven to 400ºF. Grease or paper line muffin cups - 12 regular or at least 24 mini. Prepare sugar topping and set aside.
Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add 1 tablespoon flour mixture to blueberries; toss to coat. Combine milk, butter and eggs in a small bowl until blended; stir into flour mixture just until moistened. Fold in blueberries. Spoon evenly into prepared muffin cups. Sprinkle topping over muffin tops.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Mini muffins - 15 - 20 minutes. Remove from pans and cool on wire rack.
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Lemon-Sugar Topping
Combine 1/4 cup sugar and 1 teaspoon freshly grated lemon peel in a small bowl.

 

 

 

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