|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 2g||6%|
|Total Sugars 16g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sunday mornings will never be the same. These classic lemon blueberry muffins with a pecan and brown sugar crumb topping are a beautiful way to start the day. Pile them high in a bread basket and pass around the table as everyone enjoys their morning coffee. They're also a lovely snack to add to lunchboxes.
The prominent lemon flavor in these muffins comes from a combination of both fresh lemon zest and lemon extract. The tartness of the lemon pairs perfectly with the blueberries in this breakfast treat. The moist crumb of the muffins is juxtaposed with the sweet crunch of the nutty topping. They are sure to become a family favorite and a weekly tradition.
For the Batter:
3 1/2 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup buttermilk
1/2 cup sour cream
1/2 cup (4 ounces) unsalted butter, melted
1 teaspoon lemon extract
1 teaspoon lemon zest
2 cups blueberries
For the Topping:
1/4 cup brown sugar
1/4 cup pecans, chopped
Gather the ingredients. Preheat the oven to 350 F. Prepare the muffin tins by coating with non-stick cooking spray or lining with paper liners.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Set aside.
In another large bowl, beat together the eggs, buttermilk, sour cream, melted butter, lemon extract, and lemon zest.
Combine dry ingredients with wet ingredients and mix until just blended. Over-mixing can cause the muffins to be dense and not rise. Stir just until the dry ingredients are moistened.
Gently fold in blueberries. Do not overmix.
Divide mixture among 24 muffin cups.
In a small bowl, combine brown sugar, pecans, and cinnamon for the crumb topping.
Top the muffin batter with the crumb mixture. (Cups will be filled to the top.) Bake for 20 to 25 minutes.
Serve and enjoy for breakfast or brunch.
- When purchasing fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned. The size of the berries isn’t an indicator of maturity, but the color is important. The best blueberries should be a deep purple-blue to blue-black. Avoid reddish blueberries because they aren’t ripe, and they won’t ripen once they are picked Any blueberries that look soft or shriveled or have any signs of mold should also be avoided.
- Fresh blueberries should be kept in the refrigerator in their original plastic pack or in a covered bowl or container. Only wash the berries just before use, otherwise, they can get soggy in the refrigerator.
- If you want to make these muffins when blueberries are not in season, frozen berries also work well.
- Using paper liners reduces wear and tear on the nonstick finish of your muffin pan.