Lemon Blueberry Muffins
4 C baking mix (plus 2 TB
Baking mix, for topping)
¾ C sugar (plus 3 TB sugar for berries)
1/8 tsp ground cinnamon plus 1/8 t for topping)
¾ C Mayonnaise
½ c milk
2 large eggs
2 tsp lemon zest (zest of 1 lemon)
2 TB fresh lemon juice (juice of 1 lemon)
1-1/4 fresh or frozen blueberries
1 TB butter
Preheat oven to 400. Mix the dry ingredients and remove 3 TB to be used later on the topping.
Make a well in center of dry ingredients. Add to the dry ingredients mayonnaise and the next 4 ingredients and mix until moistened. Add 1 TB sugar to the berries and stir. Fold into the mix. Spoon into greased muffin cups filling almost completely full.
Topping: stir together 3 TB of the dry sugar-baking mix you set aside earlier with 2 TB baking mix, 2 TB of sugar and 1/8 tea cinnamon and 1 TB butter. Mix together and crumble over the top. Bake at 400 for 18-20 minutes. Cool for 5 – 10 min before
What I did different: I added a tiny bit more of cinnamon. An 1/8 of a tea is such a small amount . I used about 3 TB of brown sugar added to the topping mix along with about ¼ c of nuts and more butter. I use real butter too when I’m baking, anything. Use more if you like. The brown sugar gives it a little more substance to the topping. I use a non stick pan and I spray it with Pam. Could not find the muffin pan so I used a square pan. I had to bake it longer because number 1 it is in a pan and not muffins and 2 because I reduce the heat when baking in a dark color pan. I ended up baking this 9 x 9 about 38-40 min at 375.
PSSSS... It is hot where you are. We are scorching here in the south. We have set records everyday for the past week but on Saturday it reached 103. Some areas slightly warmer. Rain is scarce. This time of year I wish I lived in Alaska.
Have a good day buddies.
