Blueberry-Lemon Crunch Muffins

Name: Blueberry-Lemon Crunch Muffins
Ingredients: ½ cup butter, softened; ½ cup granulated sugar; 1 tablespoon lemon zest; 3 eggs, separated; ¼ cup fresh lemon juice; 1 cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup fresh or frozen blueberries; 1 cup fresh or frozen blueberries

Preparation info

Makes
1 dozen
dozen

Difficulty
Easy

Appears in

Blueberries

By Julia Rutland

Published 2019

About

Cecilia Glembocki from the Virginia Egg Council gave me the recipe for these delicious muffins—some of the best you’ll ever try. The crunchy nut topping takes them from simple to simply sublime. These freeze very well, so consider doubling the recipe to have a quick snack or breakfast muffin anytime.

Ingredients

Crunch Topping
½ cup butter, softened
½ cup granulated sugar
<

Snack
Breakfast
Vegetarian

Method

Preheat oven to 375°F. Place 12 muffin cup liners in a muffin pan, or grease muffin pan with butter; set aside.

Prepare Crunch Topping; set aside.

Beat butter, sugar, and lemon zest in a large bowl with an electric mixer until creamy. Beat in egg yolks and lemon juice.<