Wild Blueberry Muffins with Lemon Sugar
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Bursting with fresh blueberries with sparkling lemon-sugar crust, these really are the best blueberry muffins.
- Prep time
- 20 mins
- Cook time
- 20 mins
- Yield
- 12 muffins
Ingredients
Muffins
- 1-3/4 cups flour
- 1/4 cup almond flour (or finely ground almonds)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup almond milk
- 1/4 cup butter, melted
- 1-3/4 cups fresh blueberries
- 1/4 cup Bonne Maman Wild Blueberry Preserves
Lemon-Sugar
- 2 tablespoons granulated sugar
- 2 teaspoons grated lemon rind
Instructions
- Preheat oven to 425F. In a medium size bowl, combine flours, sugar, baking powder and salt, mixing well. In a small bowl, whisk together egg, milk and melted butter. Pour at once to dry ingredients. Stir lightly just until liquid is absorbed. Batter will be lumpy. Fold in blueberries. Spoon batter into 12 greased or paper lined medium-size muffin pan cups 1/3 full.
- Press with teaspoon small dent into middle of the batter. Place teaspoon of Bonne Maman Wild Blueberry Preserves in the dent. Top with another 1/3 muffin cup full of batter. In a small bowl combine 2 tablespoons granulated sugar with lemon rind, blending well. Sprinkle lemon-sugar top of muffins. Bake in preheated oven for 20 minutes, or until golden brown. Serve hot with butter and additional wild blueberry preserves.
