Monday, April 22, 2013

Mini Blueberry Lemon Crunch Muffins

If you're wondering whether these muffins are good or not...

Check out Jimmy's face.

This is how he looks when he's really enjoying food.

The whole family loves these.

These are ridiculously fast and easy to make and they'll only dirty one bowl.

Mini Blueberry Lemon Crunch Muffins
adapted slightly from
Makes 24 mini or 12 large
1 1/2 cups all-purpose flour (I used a combo of AP and whole wheat pastry flour)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 lemon, zested
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries, wild works best because they're smaller
1/4 cup white sugar
2 Tbsp cup all-purpose flour
2 Tbsp butter, cubed
3/4 teaspoons ground cinnamon

Preheat oven to 350F.

Grease mini muffin cups or line with muffin liners.
Mix flour, sugar, salt, baking powder and zest.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. 
Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. 
Work together with finger tips, and sprinkle over muffins before baking.

Bake 15-20 minutes for mini and 20-25 for large muffins, or until done.

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