Lemon Blueberry Muffins

🧂 Ingredients

• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tbsp lemon zest

  zest from 1 lemon
• 1 1/2 cups granulated sugar
• 3/4 cup shortening
• 2 whole eggs
• 1 tsp vanilla
• 1 cup milk
• 1 1/2 cup blueberries

  frozen or fresh
• 4 tbsp butter

  cold, cut into small chunks
• 1/2 cup flour
• 1/2 cup brown sugar

Instructions

• 1 In a medium sized bowl add flour and brown sugar, but cold butter into dry
  ingredients with a fork or a pastry cutter. You can also do this step in a food
  processor. Pulse until ingredients are just combined. Set aside.
• 2 Combine flour, baking powder, lemon zest and salt in a bowl. Set aside.
• 3 Measure out milk. Set aside.
• 4 Blend shortening, sugar and eggs together in large bowl with hand mixer or with
  a stand mixer. Beat well 3-5 minutes. Add vanilla.
• 5 Alternate adding dry ingredients and milk to the shortening sugar until
  everything is combined.
• 6 Fold blueberries into the muffin batter.
• 7 Put muffins papers in muffin tin, using an ice cream scoop or large cookie dough
  scoop fill each muffin cup 3/4 of the way.
• 8 Add a tablespoon of crumble topping to each muffin
• 9 Bake in preheated oven for 20 minutes until just slightly browned and tooth pick
  comes out clean

Nutrition Info