Lemon-Streusel Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.Shirley Riley, Water Valley, Mississippi Ingredients:
1/4 cup butter, softened |
3/4 cup sugar |
1 egg |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/2 cup 2% milk |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground cardamom |
1-1/2 cups fresh or frozen unsweetened blueberries |
lemon streusel: |
1/2 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
2 teaspoons grated lemon peel |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
Directions:
1. Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries.
2. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon peel and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean.
3. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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