Lemon-Streusel Blueberry Muffins
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 1 dozen.
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
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1/4 cup butter, softened
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3/4 cup sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1/2 cup 2% milk
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon ground cardamom
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1-1/2 cups fresh or frozen unsweetened blueberries
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LEMON STREUSEL:
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1/2 cup packed brown sugar
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1/3 cup all-purpose flour
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2 teaspoons grated lemon zest
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1/2 teaspoon ground cinnamon
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1/4 cup cold butter, cubed
Directions
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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.
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2.
Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean.
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3.
Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 262 calories, 8g fat (5g saturated fat), 38mg cholesterol, 234mg sodium, 43g carbohydrate (24g sugars, 1g fiber), 4g protein.
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