Sometimes it is just too easy to be passionate about breakfast food.
Creating something that you know will start your morning off right (and delicious) just seems too appealing.
So, I could not resist these muffins in the least. They are filled with fresh blueberries, fresh lemon zest, and topped with crunchy sugar. Let’s just say my mornings have been really, really good lately.
Over the last week there has been site maintenance, server transfers, illnesses, and traveling…whew! So, I was really lucky to be cooked for this weekend as we got to take a little break.
My mother-in-law treated us to a wonderful breakfast-for-dinner and these delicious muffins were inhaled (to put it delicately) for our meal last night.
I don’t know if it was the sugar topped muffin, the fresh lemon, or the overflow of blueberries…but these were definitely some of the best muffins I have ever tasted…so I had to share them with everyone!
We are very blessed to have had this weekend to rest, go on walks (great weather!!), spend time with family and have a fun-filled night of watching NCAA basketball. And, I am happy to announce…I have just started my very own herb garden. Woohoo! *Here’s to hoping our not-so-sun-friendly deck sustains our plants. Fingers crossed!
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar (plus more for sprinkling on top of muffins)
- 1 tablespoon baking powder
- 1/8 teaspoon fine salt
- 1/8 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1 cup milk
- 2 large eggs (room temperature)
- 1 tablespoon freshly grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 1 /2 cups fresh blueberries (rinsed and dried)
- Preheat oven to 375 degrees Fahrenheit. Prepare a (12) muffin tin with cupcake liners.
- In a medium bowl whisk together flour, sugar, baking powder, salt and nutmeg.
- In a microwaveable dish cover butter and microwave until melted. Remove melted butter and whisk in milk, eggs, lemon zest, and vanilla until well mixed.
- Pour butter mixture into the dry ingredients and with a wooden spoon mix together until lumpy. Do not over mix. Gently stir in the blueberries until evenly distributed. Pour batter into prepared muffin tin and bake for 25 minutes until golden brown and inserted toothpick comes out clean. Top with sugar. Let cool, remove muffins from tin, and serve warm or at room temperature.
Source: Food Network’s recipe for Lemon-Blueberry Muffins.