Blueberry Meyer Lemon Muffins with Streusel Crumb Topping

You didn’t think I was done with the blueberry posts, did you?  The blueberry farm by house still has tons of ripe blueberries to pick, and besides that, I froze a bunch so I can have blueberry goodness for months to come.  Now, this is more of a dessert kind of muffin, I will admit.  I just had to put some sort of crumb streusel topping on there, I couldn’t help myself.  If you have a hard time finding Meyer Lemons (a lovely cross between a lemon and and orange), you can mix together some lemon and orange zest to substitute.  Let’s get to the recipe:

Ingredients:
8 oz all purpose flour (about 1.5 cups)
3/4 cup sugar
2 tsp baking powder
pinch of salt
Zest of 2 meyer lemons
1/3 cup vegetable oil
1 extra large egg
1/3 cup milk
2 cups blueberries
Streusel crumb topping (recipe below)

Directions:
Preheat the oven to 400 degrees F.  Line a muffin tin with paper liners.  Prepare the streusel crumb topping (recipe below).

Whisk to combine the flour, sugar, salt, baking powder, and meyer lemon zest.  Take a tbsp of the mixture and toss it with the blueberries.  This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom:
Place the vegetable oil, egg, and milk in a bowl, and whisk to combine.  Add that to the flour mixture, and remember, leave lots of lumps.  If there aren’t any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome.  Don’t worry, a few lumps will bake out.

Dump in the blueberries, and fold them in gently.  Use a disher to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter.  Let them cool, and enjoy!

Streusel Crumb Topping Ingredients:
1/2 cup sugar
2.5 oz flour (1/2 cup)
1/4 cup butter
1 tsp cinnamon (cinnamon goes beautifully with blueberries)

Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps.  You can now sprinkle it over the tops of your muffins.

Click here for the printable recipe.

Thanks for reading!  Have a fabulous weekend =)

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3 Responses to Blueberry Meyer Lemon Muffins with Streusel Crumb Topping

  1. Liek I said when they bleed all over and they get gooey…they look delicious.

  2. Meyer lemons are sooo good- too bad they are out of season here.

  3. Clare says:

    YUM I have been searching for the perfect blueberry muffin recipe for awhile and I think this fits the bill!!

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