LEMON BLUEBERRY MUFFINS
MAKES 12 MUFFINS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES
4 tbsp all-purpose flour
3 tbsp packed brown sugar
4 tsp unsalted butter, melted and slightly cooled
2 cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup granulated sugar
1 tbsp lemon zest 2 tbsp lemon juice
½ cup unsalted butter, softened
2 eggs ⅔ cup 2% milk
1½ cups blueberries, divided Preheat oven to 400°F. Line 12-cup muffin pan with paper liners.
Streusel In small bowl, stir together flour, brown sugar and salt; using fork, stir in butter until moistened.
In bowl, whisk together flour, baking powder and salt. In large bowl, using fingers, rub together sugar, lemon zest and lemon juice. Using electric mixer, beat in butter until fluffy; beat in eggs, 1 at a time. Scrape down side and bottom of bowl. Stir in flour mixture, alternating with milk, making 3 additions of flour mixture and 2 of milk. Stir in 1 cup of the blueberries.
Divide batter among prepared muffin cups. Sprinkle remaining ½ cup blueberries over top, pressing slightly. Sprinkle with Streusel. Bake until cake tester inserted in centres comes out clean, about 19 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely.
about 272 cal, 4 g pro, 10 g total fat (6 g sat. fat), 42 g carb (1 g dietary fibre, 23 g sugar), 56 mg chol, 232 mg sodium, 80 mg potassium. % RDI: 8% calcium, 10% iron, 9% vit A, 5% vit C, 22% folate.