Lemon Blueberry Crunch Muffins Recipe

Name: Lemon Blueberry Crunch Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 2 cups Cake Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 whole Lemon, Zested; 3/4 cups Milk; 1 Tablespoon Lemon Juice; 1/3 cups Oil; 3/4 cups Sugar; 1 whole Egg; 1 teaspoon Vanilla Extract; 2 cups Blueberries; FOR THE TOPPING:; 1/2 cups Melted Butter; 1/2 cups Lemon Juice; 1/2 cups Sugar

Servings: persons

FOR THE MUFFINS:
2 cups Cake Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1 whole Lemon, Zested
3/4 cups Milk
1 Tablespoon Lemon Juice
1/3 cups Oil
3/4 cups Sugar
1 whole Egg
1 teaspoon Vanilla Extract
2 cups Blueberries
FOR THE TOPPING:
1/2 cups Melted Butter
1/2 cups Lemon Juice
1/2 cups Sugar

1
Preheat oven to 375u00b0F and prepare a muffin tin with 12 large/jumbo muffin liners.
2
For the muffins, sift together the flour, baking soda, salt and lemon zest and set aside.
3
In a separate bowl, mix together the milk and 1 tablespoon lemon juice; set aside.
4
In one more bowl, whisk together the oil, sugar, egg and vanilla extract. Add the milk/lemon mixture and then add the wet ingredients to the dry ingredients. Mix until almost combined and then add the blueberries and finish stirring.
5
Divide batter between the 12 muffin cups and bake for 18-20 minutes. Remove to cool on a wire rack.
6
While muffins are cooling, prepare the topping. Mix together melted butter and lemon juice in a small bowl. In a separate bowl, add the sugar. Dip the slightly cooled muffins first into the butter mixture and then into the sugar to coat the top of the muffin. Allow the dipped muffins to cool completely on wire racks.

967

kcal

Calories

Fat

127

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.

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

You need 16 ingredients. The key ingredients include: FOR THE MUFFINS:, 2 cups Cake Flour, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Lemon Blueberry Crunch Muffins 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.

Lemon Blueberry Crunch Muffins

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