A TIMELESS FAVOURITE: Blueberry muffins are not only delicious but also chock full of goodness for you in disease-fighting antioxidants. (Sandra Shields/The Epoch Times)
Bursting with sweet, fresh blueberries, these moist and rich cake-like muffins are heavenly and won’t last long. They will become a favourite with all your family members. This quick-and-easy recipe freezes well so set aside a few extras or make a double batch to stay ahead of hungry youngsters and oldsters alike.
This recipe makes one dozen muffins.
Muffin ingredients:
500 ml (2 cups) all-purpose flour
150 ml (2/3 cup) sugar
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) salt
500 ml (2 cups) fresh blueberries or frozen blueberries, thawed
60 ml (1/4 cup) butter, melted
250 ml (1 cup) sour cream
1 large egg
10 ml (2 tsp) grated lemon rind
5 ml (1 tsp) lemon extract
5 ml (1 tsp) pure vanilla extract
Streusel topping ingredients:
75 ml (1/3 cup) all-purpose flour
30 ml (2 tbsp) white sugar
30 ml (2 tbsp) brown sugar
2 ml (1/2 tsp) cinnamon
5 ml (1 tsp) grated lemon rind
45 ml (3 tbsp) firm butter
Directions:
Preheat oven to 190 C (375 F). Grease a muffin pan very well or use paper liners.
In a small bowl, mix streusel dry ingredients together. Cut butter into small pieces and work into dry ingredients until crumbly. Set aside.
In a large bowl, combine muffin dry ingredients. Add blueberries and toss to coat with flour mixture. Set aside.
In a medium-size bowl, place melted butter, sour cream, egg, lemon rind, and lemon and vanilla extracts. Whisk until blended. Add mixture to muffin dry ingredients until just blended. Do not over mix. Mixture will be thick.
Divide batter among muffin cups and sprinkle on streusel topping. Bake 20 to 25 minutes or until a skewer inserted into a muffin comes out clean. Cool in pan on wire rack for 20 minutes. Remove and serve warm.
