I had so much fun with Bread Week, that I decided to
do a series of muffins.
These delicious muffins are lemon flavored and stuffed with
blueberries, then topped with a streusel crunch and
finished off with a dollop of lemon curd. What a
flavor combination.
Lemon Blueberry Muffin Recipe
2 C. flour
1 T. baking powder
1/8 tsp. salt
Whisk together in a medium sized mixing bowl.
2 eggs
1 C. milk or half and half
1 C. superfine sugar (if you don't have that use regular sugar)
6 T. melted butter or vegetable oil
1 tsp. lemon extract
rind of 1 lemon, grated finely
Whisk the eggs lightly then add the rest of the ingredients.
Blend with the dry ingredients.
1 scant C. fresh blueberries
Gently mix in the blueberries.
Topping
1/4 C. softened butter
1/4 C. brown sugar
1/4 C. flour
Mix these together until crumbs for into clumps.
Spoon the batter into 12 regular muffin cups or 6 jumbo
muffin cups. We always make the jumbo cups so they
are more like the ones you buy at the store.
Top with streusel. Bake at 400 - 20 minutes for
the regular sized muffins, 25-27 minutes for the jumbo
sized muffins.
Remove from oven and let cool. Garnish with a dollop
of lemon curd and a fresh blueberry.
The lemon curd topping adds such a punch of flavor!
(I think I will have to drizzle on more lemon curd!)
Enjoy!
I will be posting this with
