Lemon Blueberry Muffins

I had so much fun with Bread Week, that I decided to 

do a series of muffins.  

These delicious muffins are lemon flavored and stuffed with 

blueberries, then topped with a streusel crunch and 

finished off with a dollop of lemon curd.  What a

flavor combination.

Lemon Blueberry Muffin Recipe

2 C. flour

1 T. baking powder

1/8 tsp. salt

Whisk together in a medium sized mixing bowl.

2 eggs

1 C. milk or half and half

1 C. superfine sugar (if you don't have that use regular sugar)

6 T. melted butter or vegetable oil

1 tsp. lemon extract

rind of 1 lemon, grated finely

Whisk the eggs lightly then add the rest of the ingredients.

Blend with the dry ingredients.

1 scant C. fresh blueberries

Gently mix in the blueberries.

Topping

1/4 C. softened butter

1/4 C. brown sugar

1/4 C. flour

Mix these together until crumbs for into clumps.

Spoon the batter into 12 regular muffin cups or 6 jumbo 

muffin cups.  We always make the jumbo cups so they

are more like the ones you buy at the store.

Top with streusel.  Bake at 400 - 20 minutes for

the regular sized muffins,  25-27 minutes for the jumbo

sized muffins.

Remove from oven and let cool.  Garnish with a dollop

of lemon curd and a fresh blueberry.

The lemon curd topping adds such a punch of flavor!

Click here for printable recipe.

(I think I will have to drizzle on more lemon curd!)

Enjoy!

I will be posting this with

Tasty Tuesday

Foodie Fridays

Sweets for a Saturday

Seasonal Sunday