| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 1 dozen muffins |
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon natural lemon extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Grated zest of 1 lemon
- Pinch of freshly grated nutmeg
- 1/2 cup low-fat buttermilk
- 1 cup blueberries
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
Instructions
- For the muffins: Preheat the oven to 325 degrees F. Line a muffin tin with paper liners.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together until light and fluffy. Add the eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Add the lemon extract and mix to incorporate.
- In a small bowl, combine the flour, baking powder, salt, lemon zest and nutmeg and whisk for 30 seconds to evenly distribute the leavening. With the mixer running on low speed, add half of the flour mixture to the butter mixture, then add the buttermilk and follow with the remaining flour mixture, mixing until just incorporated. Using a large rubber spatula, gently give the batter a few quick strokes to make sure there are no pockets of flour remaining. Fold in the blueberries. Fill each muffin cavity three-quarters full.
- For the crumble: In a large bowl, combine the flour, butter, granulated sugar, brown sugar and salt using a wooden spoon or your fingers. Keep working the mixture until the butter is absorbed and the mixture starts to clump.
- Sprinkle about 1 tablespoon of the crumble on top of each muffin. Bake until the muffins just spring back when gently poked, 15 to 20 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 363 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 5 g |
| Cholesterol | 72 mg |
| Sodium | 255 mg |
Reviews
On the show she mixed 1T flour with the blueberries to keep them from sinking.
I’m grateful for the comments cause they prepared me so I can make sure they come out as good as I can make them. I’m a beginner baker and I’m proud of how they turned out!
This takes way longer than 35 minutes to make. Its more like 1.5 hours
This recipe turned out fantastic. The only change I made was raising the temperature to 350 degrees. There’s a nice crown on the muffins with golden brown crumble on top.
I made these and thought they were delicious. I had to sub 2 T of lemon juice for the extract since I didn’t have any, used salted butter and halved the recipe salt and baked at 350 degrees for 25 min. I also used an extra 3/4 c of blueberries because we like our muffins with lots of fruit – do flour them as other suggested to keep from sinking. Because of the extra blueberries, it made 17 muffins which was fine with me. I did flub the crumble on top by messing with the flour proportions as others had recommended. Do not do that. Mine was very wet and not crumbly. I still put a scant bit on each muffin and it was tasty. I honestly don’t think these muffins need the extra sugar on top so next time will leave it off all together. We prefer our muffins with the natural fruit sugars.
These muffins are amazing! Husband loves them!
So unbelievably tasty!!
They came out delicious. I substituted buttermilk with 1/2 cup of almond milk and 1/2 teaspoon of lemon. Also substituted lemon extract with real fresh lemon juice. It took 25 min for it to fully cook in my small conventional oven. I suggest to add flour to the berries so they don’t sink. I will be making these again.
I liked these; they have a nice lemon flavor. I had to bake these for 40 minutes; not sure why. I do have a convection oven, so I lowered my temp to 300. Also, I did not have buttermilk; so I made the substitute using 1/2 cup milk and 1/2 TB white vinegar. Next time will also mix my blueberries with a little flour because they sank to the bottom of the muffin.
These were magnificent! So delicate and filled with flavor. Love her baking recipes!