Lemon is like a little burst of sunshine in any dish, and in these blueberry muffins it is an unexpected ray of cheerfulness. Muffins are great after school snacks or Saturday (or any day) breakfast.
You will need:
1/2 cup butter, softened
1 cup sugar
1/4 cup milk
1/4 lemon juice (fresh squeezed or from the little jug)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh (or frozen) blueberries.
For the crumble…
1/4 cup butter, cold
1/4 cup brown sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Begin by pre-heating your oven to 375. In a measuring cup, or small bowl, mix together the lemon juice and milk (this makes a buttermilk…and might look a little funky…trust the process). In a large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and lemon juice mixture and vanilla. In a separate bowl, whisk flour, baking powder and salt. Leave about 1/4 of this mixture off to the side. Add dry ingredients to the creamed mixture. Next, add the blueberries to the 1/4 cup of reserved flour and coat. This helps prevent the berries from sinking to the bottom of the muffins.
In a separate bowl, use a pastry knife or fork, mix the crumbled topping ingredients together. It should look a little crumbly or like sand.
Fill the greased or paper-lined muffin cups two-thirds full. Sprinkle the crumble topping over the tops.
Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for five minutes before removing from the pan to a wire rack.
These are wonderful muffins, and I will bet you cannot have just one.