Blueberry-Limoncello Muffins With A Lemon Zest Crumble Topping Recipe

Name: Blueberry-Limoncello Muffins With A Lemon Zest Crumble Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour; 3/4 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; zest of 1 lemon; 1 pint fresh blueberries (about 2 cups); 1/4 cup unsalted butter, melted; juice of 1 lemon (about 1/4 cup); 1/4 cup limoncello; 1/2 cup plain Greek-style yogurt; 1 egg; 1/2 teaspoon vanilla exract; 1/3 cup granulated sugar; 1/3 cup + 2 tbsp. all-purpose flour; zest of 1/2 a lemon; 1/2 teaspoon cinnamon; 2 tablespoons unsalted butter, melted

Servings: persons

2 cups cake flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest of 1 lemon
1 pint fresh blueberries (about 2 cups)
1/4 cup unsalted butter, melted
juice of 1 lemon (about 1/4 cup)
1/4 cup limoncello
1/2 cup plain Greek-style yogurt
1 egg
1/2 teaspoon vanilla exract
1/3 cup granulated sugar
1/3 cup + 2 tbsp. all-purpose flour
zest of 1/2 a lemon
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, melted

1
Preheat oven to 375u00b0F. Line a muffin pan with cupcake liners and spray with cooking spray. Set aside.
2
Combine all the dry ingredients in a large bowl. Gently stir in the blueberries and lemon zest.
3
In a medium bowl combine the melted butter, lemon juice, limoncello, yogurt, egg, and vanilla; stir well with a whisk. Add the wet ingredients to the dry and fold everything together until just moist. Set bowl of batter aside and make the crumble topping.
4
For the topping; in a small bowl combine the sugar, flour, and lemon zest. Add in the butter and stir until the mixture is crumbly, breaking up any large clumps.
5
Give the batter one last stir then spoon evenly into the lined muffin cups. Top with a generous amount of crumble.
6
Bake for 16-18 minutes or until a tooth pick inserted in the center comes out clean. Remove from the oven and allow muffins to cool for 10 minutes in the pan, then place on a wire rack for remainder of cooling.

689

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups cake flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Blueberry-Limoncello Muffins With A Lemon Zest Crumble Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Limoncello Muffins With A Lemon Zest Crumble Topping

How did you like this recipe?

Frequently Asked Questions