Search

Blueberry Lemon Muffins

Total Recipe Yield: 12 muffins
Portion Size: 1 muffin
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

Ingredients

Strudel Crumble Topping:

  • 1/3 cup all-purpose unbleached flour
  • 1/3 cup sugar
  • 3 tablespoons butter, melted

Muffins: 

  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup canola or vegetable oil
  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • Zest of one lemon
  • 1 cup fresh or frozen blueberries

Directions

  • Pre-heat oven to 400 degrees.
  • Line muffin pan with muffin papers, set aside.

Strudel Crumble Topping:

  • In small bowl, combine flour, sugar and melted butter. Combine with fork until mixture resembles crumbles. Set aside.

Muffins:

  • In medium bowl, beat egg with fork. Stir in milk and oil.
  • In separate bowl, add flour, sugar, baking powder and lemon zest and stir to combine.
  • Add dry ingredients to egg mixture and stir just until flour is moistened.
  • Gently fold blueberries into batter.
  • Fill muffin cups 2/3 full. Sprinkle strudel topping evenly over the 12 muffins.
  • Bake 20-25 minutes or until golden brown. Enjoy!

Why did you choose to submit this recipe?
"It is a favorite of Bella’s! What better way than to wake up to the smell of muffins baking in the oven? Fresh blueberry lemon muffins are a great way to start your day! A great snack on the go, too." - Roxanne Goodwin

Off