Meyer Lemon Blueberry Muffins

By Cassie L.

Prep Time:

25m

Bake/Cook Time:

16m - 18m

Yield:

12 muffns

A sweet twist on traditional lemon blueberry muffins made with Meyer Lemons and dried blueberries.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

Light Brown Sugar Poly Bag

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Heat oven to 350°F line a 12-cavity muffin tin with paper liners.
Mix the flour, milk powder, baking soda and salt in a small bowl and set aside.
In a large bowl, whisk sugar and egg. Add vanilla, lemon zest and lemon juice and mix until combined. Add melted butter and milk and stir well. Add dry ingredients into wet ingredients and stir just until combined - it will be thick, but don't over-mix. Add dried blueberries and stir to distribute.
Divide batter evenly among the muffin liners. Mix streusel topping and sprinkle about 1 tablespoon on top of each muffin. Bake for 16-18 minutes until a toothpick inserted into center of a muffin comes out clean.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Cassie Laemmli @Bake Your Day.

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