Streusel Topped Lemon Blueberry Muffins

These are my absolutely favorite kind of muffins that I love enjoying for breakfast on the weekends. With a tall glass of orange juice, my morning could not get any better.

Fluffy Whole Wheat Pancakes

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• I've never been a huge fan of pancakes, usually preferring crepes over them anyday. But when we dropped by D's brother's place last week and these pancakes were served I was delightfully surprised how fluffy and delicious they were. 

Strawberry Coffee Cake

...or raspberry, or maybe even blueberry coffee cake. In my case it was all three, a very berry coffee cake that stole my heart one Monday night.

Blueberry Crumb Cake

I'm a blueberry girl all the way. Anything with blueberries tend to be a hit in my book. Unfortunately, my husband is quite the opposite and thus anything I make with blueberries end up being eaten only by me.

Did I say 'unfortunately'?

Because it's not so unfortunate to end up eating this crumb cake all by myself. With some vanilla ice cream.

Definitely not unfortunate.


Blueberry Crumb Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
8 tbsp unsalted butter, softened
3/4 cup white sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
lemon zest or 1/2 tsp lemon extract
3 cups blueberrries, fresh or frozen

1. Preheat oven to 350 degrees. Line a 9x13 inch pan with parchment paper.
2. In a medium bowl, combine flour, baking powder and salt together. Set aside.
3. Using an electric mixer, cream butter and sugar together until light and fluffy. Beat in eggs one at a time, adding extracts with the last egg. Add half of the flour mixture while mixing on low speed. Add egg yolks, one at a time. Then add rest of the flour mixture and mix.
4. Spread batter in the pan and smooth the top. Spread 3 cups of blueberries on top. Then sprinkle crumb topping over the blueberries.
5. Bake for 45-55 minutes, or until cake is firm. Cool cake in pan on wire rack. (Or just dig in right away and pile some vanilla ice cream on top like I did...)

Crumb Topping

1 cup all-purpose flour
1/3 cup brown sugar, tightly packed
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
6 tbsp butter, melted

1. Combine dry ingredients and mix in melted butter with your fingers until coarse crumbs form.

Lemon Blueberry Muffins

Lemon Blueberry Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh/frozen blueberries
• 1/2 cup butter
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon lemon extract/juice
• 1/2 cup milk
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  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter, softened
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• 1. Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper muffin liners.
• 2. Combine flour, baking powder, and salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This reduces "purple" batter)
• 3. In a large bowl, beat butter with sugars until light and fluffy. Beat in eggs, and stir in vanilla, lemon zest and extract. Fold in dry ingredients alternately with milk. Fold inblueberries. Fold gently, don't stir. Spoon batter into prepared cups.
• 4. Combine 2 tablespoons flour, 1/3 cup brown sugar ,and 1/8 teaspoon cinnamon in a small bowl. Cut in 1 tablespoons butter with fork until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• 5. 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. Drizzle some icing on top, if desired.
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• These taste the best the next day. Right on time for breakfast.