Blueberry-Lemon Crunch Muffins
Makes 24
Whenever you see blueberries, reach for this recipe - the best Blueberry Muffins you've ever eaten! They freeze beautifully, so make the entire batch (makes 24) and just reheat to serve the leftovers another time - or use the second ingredient amount to make the smaller batch of an even dozen. Blueberries, themselves, freeze well - but don't wash before freezing, to retain the grayish bloom - that's what keeps them fresh.
Muffin Ingredients
| 2 sticks butter (1 stick) |
| 1 cup sugar (½ cup) |
| 2 Tbsp. Lemon rind, grated (1 Tbsp.) |
| 6 eggs, separated (3 eggs) |
| ½ cup Lemon juice (¼ cup) |
| 2 cups Flour (1 cup) |
| 2 tsp. Baking powder (1 tsp.) |
| ½ tsp. Salt (1/4 tsp.) |
| 2 cups Blueberries (1 cup) |
Crunch topping Ingredients
| ¾ cup Walnuts, chopped (⅓+ cup) |
| ¾ cup Brown sugar (⅓+ cup) |
| 1 Tbsp. Cinnamon (½ Tbsp.) |
Directions
Cream butter, sugar and lemon rind. Blend in egg yolks and lemon juice.
Sift together flour, baking powder and salt.
Add dry ingredients to butter mixture. Mix just until blended.
Beat egg whites until stiff peaks form. Fold egg whites and blueberries into batter. Spoon into 24 greased muffin cups.
Combine nuts, sugar and cinnamon. Sprinkle each muffin with 1 Tbsp. of nut mixture. Bake at 375° for 20-25 minutes.