Blueberry-Lemon Crunch Muffins Recipe
Cecilia Glembocki from the Virginia Egg Council gave Julia Rutland, author of Blueberries: 50 Tried & True Recipes, this yummy Blueberry-Lemon Crunch Muffins recipe, and she is sharing it with us.
Crunch Topping (recipe below)
1⁄2 cup butter, softened
1⁄2 cup granulated sugar
1 tablespoon lemon zest
3 eggs, separated
1⁄4 cup fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 cup fresh or frozen blueberries
Crunch Topping: Combine 1⁄3 cup chopped walnuts, 1⁄3 cup firmly packed light brown sugar, and 1 1⁄2 teaspoons ground cinnamon in a small bowl, stirring until well blended.
Prepare Crunch Topping; set aside. Preheat oven to 375°. Place 12 muffin cup liners in a muffin pan, or grease muffin pan with butter; set aside.
Beat butter, sugar, and lemon zest in a large bowl with an electric mixer until creamy. Beat in egg yolks and lemon juice. Stir together flour, baking powder, and salt in a separate bowl. Add flour mixture to butter mixture, stirring just until moistened.
Beat egg whites until stiff peaks form. Fold egg whites and blueberries into batter. Spoon batter into prepared muffin cups, filling 3⁄4 full.
Sprinkle each muffin cup with 1 tablespoon Crunch Topping. Bake for 20 to 25 minutes. Cool in pan on a wire rack 5 minutes; remove to a wire rack to cool completely.
The crunchy nut topping takes these muffins from simple to simply sublime. These freeze very well, so consider doubling the recipe to have a quick snack or breakfast muffin anytime.
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