Lemon Berry Streusel Muffins Recipe
Lemon berry streusel muffins can be made with fresh berries of your choice along with lemon juice. Baked with flour and flavored with grated lemon zest, this muffin recipe is a must try on a fresh summer day.
Ingredients
| 1/4 cup butter or margarine,melted 50 mL | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 2 Tablespoon | |
| 11/2tsp finely grated lemon zest 7mL | ||
| All purpose flour | 21/2 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| 1 tsp baking soda 5mL | ||
| Granulated Sugar | 11/4 Cup (16 tbs) | |
| Lemon | 1 Tablespoon, finely shredded | |
| Egg | 1 | |
| Buttermilk | 1 Cup (16 tbs) | |
| 1/2 cup butter or margarine,melted 125 mL | ||
| Lemon juice | 1 Tablespoon | |
| Berries | 11/2 Cup (16 tbs), Coated | |
Directions
In a bowl mix together butter, flour, sugar and zest.
Set aside.
In a large bowl, combine flour, baking powder, baking soda, sugar and lemon zest.
In another bowl, whisk together egg, buttermilk, melted butter and lemon juice.
Add to dry ingredients, stirring just until moistened and blended.
Fold in berries.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Crumble reserved topping over tops.
Bake in preheated oven for 20 minutes or until lightly browned.
Set aside.
In a large bowl, combine flour, baking powder, baking soda, sugar and lemon zest.
In another bowl, whisk together egg, buttermilk, melted butter and lemon juice.
Add to dry ingredients, stirring just until moistened and blended.
Fold in berries.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Crumble reserved topping over tops.
Bake in preheated oven for 20 minutes or until lightly browned.
Chef
