Blueberry Muffins (Cooking for Two)

One of my favorite breakfasts is Blueberry Muffins. When I was in high school, my Mom worked, took care of us, got up early to get my Dad off to the early shift, then would make me breakfast before I went to school.

Every once in awhile Mom would make blueberry muffins from scratch and leave them in a warm oven for my breakfast. That was a real treat and every morning I checked the oven just in case!

I've never found a blueberry muffin I like as well as that one, but these small-batch muffins come very close.

These Blueberry Muffins are light and barely sweet and the lemon zest adds a freshness along with the burst of fresh blueberry.

There's a little crunch from the lemon sugar sprinkled on top that really completes the muffin. The texture is soft and fluffy, and they're delicious.

Besides being easy to make, this recipe only makes 4 to 5 muffins.  Perfect since my husband won't eat blueberries.  More for me.

They're best room temperature or cool - there's nothing like those fresh blueberries!

I made them twice because the first time I forgot to put my memory disk in the camera and didn't realize it until I'd shot about fifteen pictures.

Not to worry - I was ready and willing to make them again because they're wonderful (and quick to make, too!).

They're as close to the perfect Blueberry Muffin as I've found in a long time. And, oh that lemon zest. I just might have to make them again tomorrow.

If you liked this recipe, you might also like my delicious Blueberry Lemon Drop Biscuits - take a look!

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Blueberry Muffins with Lemon Sugar Crunch

Yield: 4-5

Prep Time: 5 minutes

Cook Time: 22 minutes

Inactive Time: 15 minutes

Total Time: 42 minutes

Outstanding muffins. So easy to make and the lemon zest takes them over the top.

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Ingredients

• Topping:
• 1 tablespoon sugar
• ¼ teaspoon finely grated lemon zest
• Muffins
• ¾ C all-purpose flour
• ¼ C sugar
• 1 teaspoon baking powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• ¼ C 2% milk
• 1 large egg, , room temperature
• ¼ teaspoon finely grated lemon zest
• 3 tablespoon butter, , melted and slightly cooled
• ½ C . fresh blueberries
• ¼ tsp. vanilla

Instructions

1. Preheat the oven to 325 degrees and prepare 4 to 5 cups in a muffin tin by spraying with Pam and then a light coating of flour.
2. Stir the sugar and lemon zest together in a small cup and set aside.
3. For the muffins, whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk the milk, egg, vanilla, and lemon zest together until smooth. Gently fold wet mixture into the flour mixture with a rubber spatula until just combined (about 6 folding strokes). Fold in the melted butter and blueberries, gently.
4. Divide the batter evenly among the muffin cups and sprinkle each with the lemon sugar. Bake until muffins are lightly browned or until a toothpick comes out clean, about 22-24 minutes, rotating the muffin tin halfway through baking.
5. Let muffins cool in the tin on a wire rack for 15 minutes. Remove muffins from the tin and let cool for another 5 minutes.

Notes

The original recipe called for either ¼ C. whole milk or ¼ C. low-fat plain yogurt. It worked perfectly with the 2% milk I had on hand, but use what you have.

When folding the butter and blueberries in, be very gentle for more tender muffins.

I made 4 muffins the first time and they were really big, so the second time I made 5 muffins and they came out more normally sized.

If you make 4 muffins, put an empty cup between the filled ones so they won't merge while baking!

Nutrition Information:

Yield: 5 Serving Size: 1 grams
Amount Per Serving: Calories: 292Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 63mgSodium: 335mgCarbohydrates: 42gFiber: 1gSugar: 22gProtein: 5g

Nutrition Values are Approximate