A great morning breakfast begins with this summer version of blueberry muffins with a bit of lemon zest served with more blueberries and strawberries!!
6Tbutter, room temperatureI set out the night before.
1largeegg
2Call purpose flour
1tbaking powder
1/2tsalt
zest of one lemon
1tvanilla
1/2Cmilk
2Cfresh blueberries
2Tsugar
1tcinnamon
Instructions
Preheat the oven to 375 degrees.
Butter the inside of the large muffin tin. Set aside.
In a separate bowl, combine the flour, salt and baking powder. Set aside.
In a small mixing bowl, mix the last 2 T sugar and cinnamon together for the topping and set aside until ready to use.
In a mixing bowl, cream together the 3/4 C sugar and the 6 T butter with a mixer.Add the egg and lemon zest and continue to beat until it's mixed in.
Fold in one cup of the flour mixture into the butter mixture. Then stir in half of the milk.
Fold in the last cup of flour mixture and then stir in the last half of milk.
Stir the vanilla into the mixture.
Gently fold in the blueberries.
I use a scoop to evenly distribute the batter into the six muffin cups.
Sprinkle with the cinnamon and sugar mixture on top.
Bake at 375 degrees for 30 minutes.
Notes
The lemon zest added to this blueberry muffin batter makes them so perfect for serving for a summer breakfast with fruit. We ALWAYS love the cinnamon sugar mixture on top! It makes a great patriotic breakfast served with strawberries and blueberries.They are perfect straight out of the oven, or simply made ahead and placed on a covered cake stand. Then guests can warm in the microwave for 10 seconds if they prefer them warm. My crew will take them any way they can get them!TIP: If you'd rather have smaller muffins, this recipe will make 12 small muffins or 24 mini muffins.ENJOY!