Blueberry Lemon Muffin Tops
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Makes 12 muffin tops
Ingredients:
For the muffin tops:
- 2 ½ cups flour - I used equals amounts of whole wheat and all purpose white flour
- ½ cup sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- Zest from one fresh lemon
- 1 egg
- 1 cup of buttermilk or 1 cup non dairy milk mixed with 2 tbs. fresh lemon juice (let stand for 5 minutes)
- ¼ cup canola or vegetable oil
- 1 tsp. vanilla extract
- 2 cups of blueberries, fresh or frozen - I used frozen blueberries
For the streusel topping:
- ¼ cup flour
- 2 tbs. brown sugar
- 2 tbs. soft butter or margarine
Directions:
Place a rack in the middle of the oven and preheat oven to 375°F. Lightly grease or spray muffin top cups with Pam and set aside.
Combine the streusel topping ingredients in a small bowl and blend together with a fork. Set aside. In a medium bowl mix together the flour, sugar, baking powder, baking soda, salt and lemon zest.
In another bowl, mix together the egg, buttermilk, oil and vanilla extract with a hand held mixer until foamy. Pour the buttermilk mixture into the dry ingredients and stir with a spoon just until the flour disappears. Gently stir in the blueberries; if using frozen, mix with a tablespoon of flour before adding to the batter! The batter will be thick.
Fill each of the muffin top cups evenly with a big heaping tablespoon of batter. Use the back of a spoon or a small spatula to spread the batter to the edges. Top each one with some of the streusel topping. Bake on the middle rack for 15-18 minutes, until a cake tester comes out clean.