Lemon Blueberry Muffins
By Wolf
Images
Serves
Makes 12 large muffins
Ingredients
- Topping Ingredients:
- ½ cup sugar
- ½ cup all-purpose flour
- ¼ cup salted butter, softened
- Muffin Ingredients:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons salted butter, melted
- ¾ cup milk
- 2 tablespoons lemon juice
- 1¼ cups sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 2 cups blueberries
Procedure
To make topping: In a small bowl, combine sugar, flour and butter until crumbly; set aside.
To make muffins: Position the oven rack to middle position. Preheat Wolf Gourmet oven to 350°F in BAKE. Grease each muffin cup with butter and set aside.
In a large mixing bowl, stir flour, baking powder and salt. Stir in blueberries until blueberries are coated; set aside. In a medium mixing bowl, whisk sugar, milk, butter, eggs, lemon juice and zest until well blended. Gradually fold egg mixture into flour mixture. Divide the mixture evenly into 12 muffin cups, filling each about ⅔ full. Sprinkle with topping mixture.
Bake 23 to 26 minutes, or until toothpick inserted comes out clean. Allow muffins to cool in the pan for 15 minutes before removing.
To make muffins: Position the oven rack to middle position. Preheat Wolf Gourmet oven to 350°F in BAKE. Grease each muffin cup with butter and set aside.
In a large mixing bowl, stir flour, baking powder and salt. Stir in blueberries until blueberries are coated; set aside. In a medium mixing bowl, whisk sugar, milk, butter, eggs, lemon juice and zest until well blended. Gradually fold egg mixture into flour mixture. Divide the mixture evenly into 12 muffin cups, filling each about ⅔ full. Sprinkle with topping mixture.
Bake 23 to 26 minutes, or until toothpick inserted comes out clean. Allow muffins to cool in the pan for 15 minutes before removing.
Lemon Blueberry Muffins
By Wolf
Serves
Makes 12 large muffins
Ingredients
- Topping Ingredients:
- ½ cup sugar
- ½ cup all-purpose flour
- ¼ cup salted butter, softened
- Muffin Ingredients:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons salted butter, melted
- ¾ cup milk
- 2 tablespoons lemon juice
- 1¼ cups sugar
- 2 large eggs
- 1 teaspoon lemon zest
- 2 cups blueberries
Procedure
To make topping: In a small bowl, combine sugar, flour and butter until crumbly; set aside.
To make muffins: Position the oven rack to middle position. Preheat Wolf Gourmet oven to 350°F in BAKE. Grease each muffin cup with butter and set aside.
In a large mixing bowl, stir flour, baking powder and salt. Stir in blueberries until blueberries are coated; set aside. In a medium mixing bowl, whisk sugar, milk, butter, eggs, lemon juice and zest until well blended. Gradually fold egg mixture into flour mixture. Divide the mixture evenly into 12 muffin cups, filling each about ⅔ full. Sprinkle with topping mixture.
Bake 23 to 26 minutes, or until toothpick inserted comes out clean. Allow muffins to cool in the pan for 15 minutes before removing.
To make muffins: Position the oven rack to middle position. Preheat Wolf Gourmet oven to 350°F in BAKE. Grease each muffin cup with butter and set aside.
In a large mixing bowl, stir flour, baking powder and salt. Stir in blueberries until blueberries are coated; set aside. In a medium mixing bowl, whisk sugar, milk, butter, eggs, lemon juice and zest until well blended. Gradually fold egg mixture into flour mixture. Divide the mixture evenly into 12 muffin cups, filling each about ⅔ full. Sprinkle with topping mixture.
Bake 23 to 26 minutes, or until toothpick inserted comes out clean. Allow muffins to cool in the pan for 15 minutes before removing.