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Cornmeal Lemon Blueberry Muffins with Streusel Topping and Lemon Glaze
http://www.eatthelove.com/2010/03/top-of-muffin-to-you-html/
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Ingredients
categorized
original
1/4 cup brown sugar
1/3 cup white whole wheat flour
1/2 tsp ground cinnamon
2 Tbls melted butter
4 tsp lemon juice
2/3 cup powdered sugar
2 cups fresh or thawed frozen wild blueberries (see note) split into two 1-cup portions
1 cup and 2 Tbls sugar plus 1 tsp sugar
1/2 cup medium stone ground cornmeal
1 cup white whole wheat flour
1 cup unbleached all purpose flour
2 1/2 tsps baking powder
1 tsp table salt
5 Tbls unsalted butter, melted and cooled
1/4 cup canola oil (or other flavor neutral oil)
1 cup buttermilk
1 1/2 tsp vanilla extract
finely grated zest of two medium lemon
them in the flour to coat. If using fresh blueberries, skip this step.
Ingredients
categorized
original
Produce
Blueberries, fresh or thawed frozen wild
(
2
cups
)
Lemon, zest of medium
(
2
)
Cooking & Baking
All purpose flour, unbleached
(
1
cup
)
Baking powder
(
2 1/2
tsps
)
Brown sugar
(
1/4
cup
)
Canola oil
(
1/4
cup
)
Cinnamon, ground
(
1/2
tsp
)
Cornmeal, medium stone ground
(
1/2
cup
)
Powdered sugar
(
2/3
cup
)
Table salt
(
1
tsp
)
Vanilla extract
(
1 1/2
tsp
)
Whole wheat flour, white
(
1 1/3
cup
)
Drinks
Lemon juice
(
4
tsp
)
Dairy
Butter
(
2
Tbls
)
Butter, unsalted
(
5
Tbls
)
Buttermilk
(
1
cup
)
Other
1 cup and 2 Tbls sugar plus 1 tsp sugar
them in the flour to coat. If using fresh blueberries, skip this step.
Preparation
Read recipe preparation on
eatthelove.com
Eat the Love
www.eatthelove.com
All 139 recipes
Social Stats
18.6
Rating
1-100
0
Tweets
1
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Views
25
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Recipe Stats
Published March 24, 2010 (2 years ago).
6 people saved this recipe.
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