This is another one of my favorite recipes of my Grandma’s. I remember making these with her as a kid in the summers after we had just picked buckets full of fresh blueberries.
The secret to how delicious these muffins are is the topping. One time when we were making them we forgot to add the baking powder and we had already put the topping on the muffins so we scooped it all back into the bowl and they came out the best we’ve ever made so now I put a little topping inside and they are amazing!
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Muffins
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Ingredients
Muffins
- 1.5 Cups Fresh Blueberries
- 2 Cups Flour
- 1/3 Cup Brown Sugar
- 3 Teaspoons Baking Powder
- 1 Egg well beaten
- 1 Cup Milk
- 4 Tablespoons Butter melted
Topping
- 6 Tablespoons Sugar
- 6 Tablespoons Grated Lemon Rind
Ingredients
Muffins
Topping
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Instructions
Topping
- Grate a lemon until you have enough rind. One batch is about half of a normal sized lemon.
- Combine the sugar and lemon rind and set aside.
Muffins
- Wash and dry your blueberries, looking over them to make sure all of the stems are removed. Set aside
- Add all of the dry ingredients into a large bowl. Separately combine all of the wet ingredients, egg, milk, and butter, in a 2 cup measure. Add the wet ingredients all at once to the dry ingredients.
- Add half of the topping to the batter. Stir lightly, only until the ingredients are mixed. Light mixing is the secret to fluffiness of the muffins! Add the berries just before all of the flour is incorporated, folding in gently.
- Spoon the bater into a greased muffin pan, filling about 2/3 full. These muffins will rise!
- Sprinkle a spoon-full of topping onto each muffin, using it all up.
- Bate at 425F for 20 minutes, or until golden brown.
