Tuesday, August 17, 2010
How much did I like these muffins? Hmmm, let me count the number of people I told to try these. Then count the number of people I made them for and you'll start to get a little idea. I love the buttery texture of these and the hint of lemon just added the perfect touch. I used 100% whole wheat flour to counterbalance all the butter and still thought they were some of the best blueberry muffins I'd ever had. :)
2 cups flour (I used King Arthur's white whole wheat flour)
1 cup sugar
1 Tbs. baking powder
1 tsp. salt
6 Tbs. cold butter, cut into 6-pieces
2/3 cup milk
1 Tbs. fresh lemon juice
1 tsp. grated lemon rind
1 tsp. vanilla
1 cup fresh or frozen blueberries (do not thaw)
2 Tbs. flour
2 Tbs. sugar
2 Tbs. melted butter
1/2 tsp. ground cinnamon
Directions: Preheat oven to 400°. In a large bowl, mix flour, sugar, baking powder, and salt.
With a pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs (you want to be able to see small pea-sized clumps of butter still).
In a separate smaller bowl, lightly beat together egg, milk, lemon juice, lemon rind and vanilla until blended.
Stir egg mixture into flour mixture until just blended (do NOT overmix). NOTE: Batter will be somewhat thick.
Fold blueberries into batter.
Spoon batter evenly into well-greased muffin pan.
For topping, in a small bowl, combine flour, sugar, melted butter, and cinnamon until well blended.
Spread mixture evenly over tops of muffin batter.
Bake for 15-20 minutes at 400°. Muffins should be golden brown. Serve warm. Makes 12 standard size muffins. Enjoy!