LE­MON BLUE­BERRY MUFFINS

MAKES 12 MUFFINS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 40 MIN­UTES

Canadian Living - - Home Baking -

Streusel

4 tbsp all-pur­pose flour

3 tbsp packed brown sugar

pinch salt

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.

PER MUF­FIN

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.

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