Almonds or Walnuts: Add a half cup of whatever nuts you prefer.There are so many fun options to make this recipe your own: The acid of the lemons does cause them to rise a bit more, but you could either skip it completely or possibly substitute buttermilk for the regular milk. If you want classic blueberry muffins, you could also leave out the lemon juice and zest. For regular sized muffins, bake for about 18-25 minutes at 400 degrees. Very gently pat the topping to keep it from rolling off as the muffins rise.Ĩ. Sprinkle about 2 tablespoon of crumb topping over the muffins. Muffin cups should either be greased well with butter or lined with muffin liners.ħ. I find this works best with a spoon and then break up the crumbs with your hands.Ħ. Mix all ingredients of the crumb topping together. With a spoon or spatula, fold in the blueberries gently.ĥ.Batter may be a little lumpy, but nearly smooth. Do NOT OVERMIX! Overmixing causes denser muffins. In the wet ingredient bowl, add milk, butter, lemon juice, sugar, vanilla extract, and lemon zest.Whisk together wet ingredients – Eggs and sour cream until the eggs are broken and incorporated.Whisk together the dry ingredients – Flour, salt, and baking powder. That’s to help the muffins rise well under the weight of the crumbs. Since these are crumb topping muffins, they are a little bit denser, cakey texture than my standard blueberry muffins recipe. With buttermilk, you can leave the lemon juice out to create bakery style blueberries muffins. You can also substitute buttermilk in place of the milk. Sour Cream: You can use lite or regular sour cream, or Greek yogurt. If you do use frozen blueberries, thaw them a bit and rinse and pat dry. Do not melt the butter.īlueberries: You can use fresh or frozen, but frozen blueberries tend to bleed more and make the muffin purple. In a pinch, you can cut it into tablespoon sized pieces and pop in the microwave for a few seconds. The butter must be softened to room temperature. If you have salted, decrease the salt by ¼ tsp. I would probably stick to all-purpose for the crumb topping as it will change the texture.īutter: Use unsalted butter. Here is an overview of the ingredients you will need to make the lemon blueberry muffins.Īnd here are my go-to ingredients for crumb topping (for any muffin): Ingredient Notesįlour: I use all-purpose flour, but wheat will also work as a 1:1 substitution in the muffins. In my opinion, they are the ultimate blueberry muffin recipe! Ingredients Plus, nothing beats the bakery freshness of a good consistent crumb topping. They are bursting with fruit flavor from the zingy lemon flavor and over a cup of fresh blueberries. While it may be cold outside, these Lemon Blueberry Muffins will make you feel like it is already clear blue skies spring. They are such a great grab and go breakfast or sitting down to enjoy with a nice homemade Iced Cold Brew Coffee! I have been making these for several years because they are one of the kid’s favorites and mornings are always so busy around here. We love fun breakfast muffins like Zucchini Muffins, Yellow Squash Muffins, and Apple Cinnamon Coffee Cake.
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