Matt's Lemon Blueberry Muffins

Recipe courtesy Matt Armendariz
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD:
LEVEL: Easy

ingredients

MUFFINS:
  • 2 cups + 1 tablespoon all purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup creme fraiche
  • 2 tablespoons milk
    TOPPING:
    • 1/2 tablespoon butter, cold
    • 2 tablespoons sugar
    • 1 1/2 tablespoons flour
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    • Print Recipe

    Directions

    Heat oven to 400.

    Grease muffin pan or line with paper cups.

    Mix topping ingredients together, cutting in the butter with a pastry cutter or a fork until its crumbly. Set aside.

    Toss blueberries with 1 tablespoon of flour to coat.

    Mix dry ingredients in a large bowl. Combine the creme fraiche, milk, oil, egg and extract together. Pour the wet mixture into the dry, stir, add the lemon juice and continue to mix until the dough comes together. Fold in the blueberries.

    Spoon the batter into the prepared muffin tin, sprinkle with topping and bake in preheated oven for 20-25 minutes or until a tooth pick comes out clean.

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on April 21, 2013

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      Very yummy! I love the number of blueberries in each muffin. Simple and delicious!

      people found this review Helpful.
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    • on April 15, 2013

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      Wow! I whipped up these muffins on a Sunday morning and the fam went crazy for them. Instead of creme fraiche I used crema and I didn't have enough blueberries so I also added raspberries. Huge winner.

      people found this review Helpful.
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    • on November 03, 2012

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      This recipe is dope! very moist inside, crunchy crumbly on the outside! it has a really fresh and zesty taste!!! This is dope! #keeper

      people found this review Helpful.
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