Blueberry Muffins with Lemon Sugar Topping

Blueberry Muffins with Lemon Sugar Topping

Blueberry Muffins with Lemon Sugar Topping

With our daytime temperatures only reaching between 40 and 45 degrees, I know it may be hard for some of you to believe, but to many of us Alaskans, it actually feels like Spring has arrived. The snow is gradually melting, I’ve seen geese flying overhead, and pussy willow buds are starting to emerge on more and more trees. Although it may be a while yet before we see green grass and flowers, I’m finally starting to let myself believe that Winter is now behind us.

To welcome and celebrate the arrival of our Alaskan Spring, I decided to make a batch of these yummy Blueberry Muffins topped with a refreshing Lemon Sugar Topping to enjoy with our breakfast this morning. I love blueberry muffins, especially when they’re bursting with blueberry goodness, like these are. The lemon flavor from the lemon zest pairs perfectly with the blueberry flavor, and the lemon sugar makes a crisp topping that adds great texture to the muffins.

Here’s hoping that your Spring is a bit warmer than ours.

~Enjoy~
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Blueberry Muffins with Lemon Sugar Topping

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups blueberries (fresh or frozen)

Topping:
1 tablespoon lemon zest
2 tablespoons granulated sugar

Directions:
Preheat oven to 350 degrees. Grease and flour 12 medium muffin tins, or line with paper baking cups.

In a medium bowl, combine flour, baking powder and salt; set aside.

In a mixing bowl, cream butter and sugar together until light and fluffy. Add egg, milk and vanilla extract; mix until well combined. Gradually add in the dry ingredients; mix until just moistened. Gently fold in blueberries.

Spoon batter into muffin tins, filling about 3/4 full. Combine lemon zest with granulated sugar and sprinkle over tops of batter.

Bake for 20-25 minutes, or until tops spring back when lightly touched. Remove from oven and place on a wire rack to cool.

Makes 12 muffins.

(To print this recipe, click on the ‘Print & PDF’ button below)

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8 Responses

  1. What a delicious way to celebrate the arrival of Spring — or any other occasion.

  2. We’ve had a string of days rising into the 20s here in Point Hope. A fresh lead has opened, whales are migrating and sea gulls and McKay’s buntings are waking us with their cheerful songs. It is spring!

    • I’m so glad Spring has arrived in Point Hope as well! It sure seems like it took a long time for Spring to arrive in Alaska this year.

  3. I’ve made these same muffins for years and aren’t they wonderful? The lemon sugar on top gives the top just that extra bit of crunch. I hope everyone tries your recipe.

  4. I make blueberry muffins often but these are just a bit fancier than mine and I’ll be sure to try the recipe. Thanks! Spring is definitely coming!

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