These sweet and tangy muffins with a crumbly streusel topping featuring chopped pecans will certainly beat your boring traditional muffins.
[cooked-sharing]
Directions
Preheat oven to 190°C. Line your Nordic Ware 12-Cup Muffin Pan with paper or grease generously.
In medium sized bowl combine butter, sugar, eggs, lemon juice and lemon zest.
Wash blueberries and place in a bowl. Sprinkle with 2 tablespoons of the flour, gently mix and set aside.
In another bowl mix the remaining flour, baking powder and salt. Combine the flour mixture and butter mixtures. Add the buttermilk, and mix until smooth while gently adding the blueberries.
Scoop batter evenly into muffin pan.
In small bowl, combine the streusel ingredients then sprinkle onto muffins.
Bake for 15-18 minutes. When removing from the oven, allow to cool before removing them from the pan.
Ingredients
Directions
Preheat oven to 190°C. Line your Nordic Ware 12-Cup Muffin Pan with paper or grease generously.
In medium sized bowl combine butter, sugar, eggs, lemon juice and lemon zest.
Wash blueberries and place in a bowl. Sprinkle with 2 tablespoons of the flour, gently mix and set aside.
In another bowl mix the remaining flour, baking powder and salt. Combine the flour mixture and butter mixtures. Add the buttermilk, and mix until smooth while gently adding the blueberries.
Scoop batter evenly into muffin pan.
In small bowl, combine the streusel ingredients then sprinkle onto muffins.
Bake for 15-18 minutes. When removing from the oven, allow to cool before removing them from the pan.