These are the best blueberry muffins I have ever had! I think the grated lemon rind is what makes these muffins so good. Although, I have made them several times without the rind simply because I didn’t have any lemons, and they were still delicious. When possible, I use fresh blueberries. Using frozen blueberries will turn the batter blue. Here in Italy I haven’t seen fresh blueberries so I unfortunately am forced to use frozen. You can freeze leftover muffins. When ready to eat simply let them thaw, or warm them in the microwave for a quick breakfast or snack.
Source: The Ultimate Southern Living Cookbook A sugary streusel caps these berry-filled breakfast muffins.
- all purpose-flour - 1 3/4 cups
- baking powder - 2 3/4 tsp
- salt - 3/4 tsp
- sugar - 1/2 cup
- grated lemon rind - 2 tsp
- large egg, lightly beaten - 1
- milk - 3/4 cup
- vegetable oil - 1/3 cup
- fresh or frozen blueberries, rinsed and drained - 1 cup
- all-purpose flour - 1 T.
- sugar - 1 T.
- Streusel Topping -
- sugar - 1/4 cup
- all-purpose flour - 2 1/2 T.
- ground cinnamon - 1/2 tsp.
- butter or margarine - 1 1/2 T.
- Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg, milk, and oil; stir well. Add to dry ingredients, stirring just until moistened.
- Combine blueberries, 1 T. flour, and 1 T. sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter into greased muffin pans, filling two- thirds full.
- Combine ¼ cup sugar, 2 ½ T. flour, and cinnamon; cut in butter with a pastry blender until mixture is crumble. Sprinkle over batter. Bake at 400° for 18 minutes or until golden. Remove from pans immediately. *If using frozen blueberries, thaw and drain them, and pat dry with paper towels. This will prevent discoloration of batter.