Looking for the perfect muffin for your 4th of July breakfast, no? Well, here it is anyways…I don’t usually like blueberry muffins but I found myself frequenting the muffin container with these. I think they were that much better because of our hand picked fresh blueberries from Temecula Berry Co. I made these babies gluten free with Bob’s Red Mill Gluten Free Flour, but the recipe can easily be substituted for any gluten-filled flour.
2 cups all-purpose or gluten free flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose or gluten free flour
1 1/2 cups fresh blueberries
1/2 cup butter
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose or gluten free flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
To start, preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This will prevent blueberries from dying your whole batter)
In a large bowl, beat 1/2 cup softened butter with 1/4 cup white sugar and 1/4 cup brown sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don’t stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons white sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons of diced butter with fork or pastry blender until mixture resembles course crumbs. Sometimes I just use my hands. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack and…Voilà! These muffins can be frozen and reheated but they probably won’t last long enough to freeze.
Adapted from Allrecipes