Blueberry Lemon Muffins with Lemon Crunch on top
Blueberry Lemon Muffins with Lemon Crunch on top—lilcupcakemonkey
grams Caster Sugar
teaspoon Baking Powder
teaspoon Lemon zest
tablespoons Lemon Juice
grams Granulated Sugar
teaspoon Lemon Zest
In This Recipe
- Preheat the oven to 180 degrees celsius. Line the muffin tin with liners. I made parchment sheet muffin liners using the method from "The Kitchn."
- In a large bowl, cream the butter and caster sugar until pale and fluffy. Add and beat one egg at a time.
- Add the buttermilk, lemon juice and lemon zest. Sift in the flour and baking powder. Mix thoroughly. Fold in the blueberries into the batter.
- Scoop 2 ice cream scoops of batter in the liners. Mix the granulated sugar and lemon zest, sprinkle this mixture on the batter. Bake for about 30 minutes.