How to make it

  • Heat oven to 375 degrees. Grease 12 muffin cups or use paper liners; set pan aside. In a small bowl, whisk together flour and sugar for topping. Cut in butter until mixture resembles coarse crumbs; set aside. In a medium bowl, whisk together 1-3/4 C. flour, baking powder, salt, and lemon rind; set aside. In a large bowl, cream together butter and sugar. Stir in eggs and vanilla to blend. In a medium bowl, quickly mix together remaining 1/4 C. flour and berries. Stir flour mixture into butter mixture alternately with milk just until combined. Quickly and gently fold in blueberries. Divide batter between prepared muffin cups. Sprinkle topping evenly over batter. Bake 25-30 mins. or until golden. Cool 10 mins. in pan on wire rack. Remove and cool completely. Recipe makes 12 muffins.
  • Note: The batter seems like it will make more than 12 muffins, but don’t be tempted to do so. Fill each muffin cup generously with batter to end up with bakery-style muffins! The topping is a little crunchy right out of the oven, but softens up after being loosely covered and sitting a while.

Reviews & Comments 4

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    " It was just okay "
    angelanoseworthy ate it and said...
    Worked out well for me. Thanks!
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    " It was excellent "
    sacora ate it and said...
    these truly are the best blueberry muffins, mmmmm mmm mmm !
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  • krumkake 10 years ago
    Love that hint of lemon, and the sugary topping - printed and will try next time I'm making muffins...blueberry ARE the best!
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  • mcboo 10 years ago
    I absolutely love the topping idea. Yum! I can't wait to try it....
    Was this review helpful? Yes Flag

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