July’s spotlight ingredients for the Lady Behind The Curtain’s Dessert Challenge is, drumroll please…blueberries & lemon! I had not used that combination before so off to Pinterest I went in search of a new recipe to try. I found this delicious muffin recipe on the blog, Silver Boxes and knew I had found the right one.
I love blueberry muffins, but I never made them from scratch. Instead, I always used a box mix that came with the little can of blueberries. Well, I can now say that fresh is best! These are awesome, especially with the melted butter, lemon, and sugar topping. This makes 12 to 14 muffins depending on the size you want.
2 cups all purpose flour
1 1/2 cups granulated sugar, divided
1 tbsp. baking powder
1/2 tsp. salt
zest of 1 lemon
1 egg
1 cup buttermilk (I used 4 tbsp. powdered and add 1 cup of water when the recipe calls for buttermilk.)
1 cup butter melted, divided
1 heaping cup blueberries, fresh or frozen
Juice of 1 lemon
Preheat your oven to 375 degrees. Spray a muffin pan with non-stick spray. Sift the flour, sugar, baking powder, dried buttermilk and salt together. Zest the lemon over the dry ingredients and set aside.
Beat the egg in a medium bowl and then add the water and 1/2 cup melted butter. Add the dry mixture to the egg mixture and stir until just mixed. The batter will be a little lumpy. Stir in the blueberries.
Fill the muffin pans 2/3 full and bake for 20 minutes or until the muffins test done. Let them cool in the pan for 10 minutes then remove to continue cooling.
For the topping: Combine 1/2 cup melted butter and the juice from 1 lemon. Pour 1 cup of sugar in a separate bowl. Dip the tops of the muffins into the butter then roll them in the sugar. Now all you have to do is eat them. Enjoy!
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