I have
been trying my best to eat something in the morning for breakfast, but I am NOT
a morning person...as you can see below, my Mom thought it was appropriate to
buy me these jammies "Crabby in the Morning".
Topping:
1/4 cup
Sugar
1 1/2 tsp.
Grated Lemon Zest
Muffins:
2 cups
Fresh Blueberries
1 1/8 cup
+ 1 tsp. Sugar
2 1/2 cup
All-Purpose Flour
2 1/2 tsp.
Baking Powder
1 tsp.
Salt
2 Large
Eggs
4 Tbl.
Unsalted Butter, melted & cooled a bit
1/4 cup
Vegetable Oil
1 Cup
Buttermilk
1 1/2 tsp.
Vanilla
Directions:
1) For the topping: Stir the sugar and
lemon zest together in a small bowl until mixed well then set aside.
2) For the muffins: Preheat oven to 425°F.
Spray a 12 cup muffin tin with non-stick cooking spray.
3) Add 1
cup of the blueberries and 1 tsp. of the sugar to a small saucepan and cook
over medium heat. Stir frequently and once they start to darken in color, you
will be able to carefully mash the blueberries. Keep cooking and stirring until
the sauce is thickened. Then transfer to a small bowl and cool at room
temperature while you prepare the rest of the ingredients.
4) In a
large bowl, whisk the flour, baking powder and salt together. Set aside.
5) In a
medium bowl, whisk the remaining 1 1/8
cups sugar and the 2 eggs together until thick and smooth. Next, whisk in the
butter and oil. Finally, whisk in the buttermilk and vanilla until all
ingredients are combined and smooth.
6) Using a
rubber spatula, pour and fold the contents of the medium bowl into the large
bowl with the flour mixture. Stir until the mixture is combined, but still a
bit lumpy. Now add the remaining cup of fresh blueberries (NOT THE COOKED
BERRIES). Stir well, but remember the mixture will still be a bit lumpy, you
don't need to over stir this mixture.
7) Fill
the muffin cups half way with the batter. Then top with a teaspoon of the
cooked berry mixture. Take a toothpick and swirl together. Repeat that process
once more. The muffin cups should be filled all the way to the top. Finally,
top the muffins with the lemon sugar.
8) Bake
for 9 minutes then rotate the muffin pan in the oven. Bake for another 9
minutes or until the muffin tops are firm. Remove from oven and use a toothpick
to check and see if they are cooked all the way through. Place the toothpick
down the middle of each muffin. If you remove it and the toothpick is clean,
then they're cooked! If not, put back in the oven for a few minutes. **These muffins will puff up and overflow a
bit out of the cups. Don't worry, they'll still pop out of the tin just fine, once
cooled**
9) Cool
the muffins in the muffin pan for 5-10 minutes. Then remove them and place on a
wire rack to cool for an additional 5-10 minutes before serving. Enjoy!
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| Calories 285 | |
| % Daily Value * | |
| Total Fat 10 g | 15 % |
| Saturated Fat 3 g | 15 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 42 g | 14 % |
| Sodium 321 mg | 13 % |
| Potassium 88 mg | 3 % |
| Total Carbohydrate 45 g | 15 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 24 g | |
| Protein 4 g | 9 % |
| Vitamin A | 0 % |
| Vitamin C | 7 % |
| Calcium | 1 % |
| Iron | 44 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
No comments:
Post a Comment