Blueberry Muffins


I had never made blueberry muffins before, but after inheriting a bag of frozen blueberries I decided that now was as good a time as any to begin! These are delicious

  • 2 cups All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 cups Fresh Blueberries
  • 1/2 cup Butter
  • 3/4 cup Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/4 tsp Lemon Zest
  • 1/2 cup Milk
  • 2 tbsp All-Purpose Flour
  • 5 tbsp Sugar
  • 1/2 tsp Ground Cinnamon
  • 2 tbsp Butter – diced

Preheat oven to 375°F/190°C/Gas Mark 5. Grease muffin pan or line with paper cases

Combine 2 cups flour, baking powder & salt in a medium bowl

In a small bowl, sprinkle 1-2 tbsp flour over blueberries, & set aside (this will keep you from getting purple batter) If you are using frozen blueberries, thaw & drain them before adding the flour or add them straight from the freezer into the batter giving them no time to thaw

In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light & fluffy

Beat in eggs & stir in vanilla & lemon zest

Fold in dry ingredients alternately with milk

Fold in blueberries gently, DO NOT stir

Spoon batter into prepared muffin cups

Combine the remaining ingredients in a small bowl cutting with a fork or pastry blender until the mixture resembles course crumbs

Sprinkle over batter in muffin cups

Bake in oven for 20-25 minutes, or until toothpick comes out clean

Cool in pans on wire rack

PS. apparently these muffins freeze really well & reheat in the microwave successfully

Blueberry Muffins

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Desserts, Fruits, Snacks and tagged , , , , , , , , , , . Bookmark the permalink.

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