Blueberry Muffins w/ Lemon Sugar Topping
Lemon-Sugar Topping
1/3 cup sugar (2 1/3 oz)
1 1/2 teaspoons lemon zest (about 1 lemon)
Muffins
2 cups (about 10 oz) frozen blueberries
1 1/8 cups sugar (8 oz) plus 1 teaspoon
2 1/2 cups (12 1/2 oz) all-purpose flour
2 1/2 teaspoons baking powder
1/3 cup sugar (2 1/3 oz)
1 1/2 teaspoons lemon zest (about 1 lemon)
Muffins
2 cups (about 10 oz) frozen blueberries
1 1/8 cups sugar (8 oz) plus 1 teaspoon
2 1/2 cups (12 1/2 oz) all-purpose flour
2 1/2 teaspoons baking powder
Pinch salt
2 large eggs, at room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
1 1/2 teaspoons vanilla extract
Make your topping by mixing the sugar
and the lemon zest together by rubbing them
together with your fingertips until fragrant.
Set aside for a few minutes.
Place your oven rack in the top third of the oven.
Preheat your oven to 425 degrees.
Place 1 cup of blueberries and 1 teaspoon of sugar in a saucepan.
Bring to a simmer over medium heat, mashing the berries,
and stirring. Let the berries continue to cook until the berries begin
to take on a jam like consistency. The volume should be reduced
to about 1/4 cup. Transfer to a bowl, and let cool at room temp.
Whisk your flour, baking powder, and salt together.
In a separate bowl, whisk the remaining 1 1/8 cups sugar,
and the eggs together. Whisk in the butter and oil until combined.
Add the buttermilk and vanilla.
Add the remaining blueberries to the flour mixture.
Toss the blueberries in the flour.
Fold the dry ingredients into the wet ingredients~just
until moistened. The batter should be lumpy. Be careful
to not over mix.
Add batter to each muffin tin. The tins should be sprayed
with pan spray before adding the batter.
Then place a teaspoon of the jam that you made earlier
on top of each muffin batter.
Use a skewer to swirl the jam into the batter.
Sprinkle each muffin with the sugar lemon mixture.
Bake the muffins until the tops are golden and they
spring back when gently pressed, about 17-19 minutes.
Let cool for 5 minutes before you remove the muffins from the pan.
Enjoy!
Thanks Tracey for a wonderful recipe!
Thanks Tracey for a wonderful recipe!
Wow never have seen a recipe that you had to prepare the blueberries, look great. Saying hello from #59
ReplyDeleteI think this is the same recipe I used only from a different blog. They are great!
ReplyDeleteJen #35
I went with a lemon-blueberry recipe too - I LOVED it! :) I'm going to have to make another batch to cure my craving from looking at all these delicious recipes!
ReplyDeleteDropping by from Happy Hour Projects (#39). Thanks for coming by!
Adrianne
Beautiful muffins, Teri!! I keep wanting to jump in on one of the challenges...maybe life will slow down soon and I will :)
ReplyDeleteLove the lemon-sugar topping! What a great idea!
ReplyDeleteYou had my heart at lemon sugar! YUM!
ReplyDelete#65
Love the lemon sugar on top!
ReplyDeleteLove blueberry muffins, I think I may make them again for our Easter. I love baking with buttermilk so sure I would like your chosen muffins. andi
ReplyDeleteOh my word! These look spectacular. You can guarantee I will be trying them out in the near future. :D BTW - i'm loving the revamped look of your blog. Great job!!
ReplyDeleteNow I wish I had added lemon to mine, I'll have to try these soon.
ReplyDeleteI love the sound of the sugar topping on these muffins too. Great choice.
ReplyDeleteThese muffins look so good! I really like the lemon and the sugar topping!! Stopping by from CCC#41.
ReplyDeleteLemon sugar ...yes please!
ReplyDeleteMuffins can sometimes be the perfect snack. Your recipe looks delicious. I made a similar type jam with my blueberries. It's so easy and worth it, they give the muffins so much more flavor. Please visit me at CCC#96.
ReplyDeleteI love Tracey's blog- Everything I've ever made of her's is so yummy! Thanks for stopping by my blog! :)
ReplyDeleteI love the jam swirl on top!
ReplyDelete#20
Love the lemon sugar and jam!!!
ReplyDeleteThese look and sounds delish! I like the lemon sugar! yum! CCC#94
ReplyDeleteI LOVE that you make jam! They sound so yummy! Happy Treats!
ReplyDeleteOoh, that lemon sugar on top looks divine! Great choice!
ReplyDeleteWow this sounds incredible! I love the blueberry jam that you place on top before cooking - that's a seriously wonderful idea & I cannot wait to try it!!
ReplyDeleteInteresting that the blueberries are cooked to make a filling of sorts--yum! And you know I love anything with lemon--these look great!
ReplyDelete