Blueberry Muffins
- Lemon-Sugar Topping
- 1/3 cup sugar (2 1/3 ounces)
- 1 1/2 tsp finely grated zest from 1 lemon Muffins
- Non-stick cooking or baking spray, I used Baker's Joy
- 2 cups fresh blueberries (about 10 ounces), picked over
- 1 1/8 cups sugar (8 ounces) plus 1 tsp
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2 1/2 tsp baking powder
- 1 tsp table salt
- 2 large eggs
- 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 tsp vanilla extract
- This recipe is vegetarian
- Produce
- 1 lemon, zest from (1 1/2 tsp)
- 2 cups fresh blueberries, fresh (10 ounces)
- Cooking & Baking
- All-purpose flour, unbleached (2 1/2 cups)
- Baking powder (2 1/2 tsp)
- Cooking or baking spray, Non-stick (1)
- Lemon-sugar topping (1)
- Sugar (1 1/2 cup)
- Table salt (1 tsp)
- Vanilla extract (1 1/2 tsp)
- Vegetable oil (1/4 cup)
- Dairy
- Butter, unsalted (4 Tbsp)
- Buttermilk (1 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published July 7, 2012 (7 months ago).
99 people saved this recipe.
