Muffin Monday: Lemon Blueberry

I feel like it’s been forever since I’ve posted, but we’ve had a hectic couple of weeks. I met Christina and our step-mom in New York City for the quickest weekend trip every, then I got home and flew to Hawaii with Doug the very next day for the Silhouette Summit. My sister was kind enough to come in and watch the kids which a took a ton of pressure off me. The only downside was that I pretty much crashed last week after my sister left. Life in Alaska is the best this time of year, but even with that, it’s a little rough coming back to real life!

So, on to this week’s muffin. Lemon and blueberry is a classic combination. I’ve definitely veered away from the healthier muffins this week, especially with the sugar and butter topping, but I have no regrets! I used fresh blueberries, but frozen will work just as well. These muffins are light and fluffy, and they make a perfect early morning treat!

To make these even more lemon-y, I used lemon sugar for the topping. To make the lemon sugar put the half cup of sugar into a Ziploc bag with some lemon zest and work it in your hands to incorporate it. The Microplane Zester is my favorite tool to get citrus zest.

Lemon Blueberry Muffins

Ingredients:

  • 1/2 c. softened butter
  • 1 c. sugar
  • 2 c. flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 c. milk
  • 2 c. blueberries
  • zest and juice from one lemon
  • 1/4 c butter, melted
  • 1/2 c. sugar

Instructions:

  1. Beat together the 1/2 c. softened butter and the 1 c. of sugar.
  2. In a separate bowl whisk together the flour, baking powder, salt and nutmeg.
  3. Combine the eggs and the milk and beat them into the butter mixture.
  4. Using a wooden spoon mix the flour mixture into the butter mixture.
  5. Fold in the blueberries and the lemon zest and juice.
  6. Using a large scoop, divide the batter among 12 muffin cups.
  7. Bake in a 375º oven for 25-30 mins
  8. Dip the tops of the warm muffins into the melted butter and then into the 1/2 c. of sugar.
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