Miles has recently taken a fascination into muffins, especially baking them from scratch. It's been a while since we made them. Though there's been a bit of a heat wave here in the Central Valley, I can't pass up the chance to bake a pastry!

This one is incredibly easy to throw together, especially if you've got happy-to-help toddlers like I do. Advice: prep everything ahead of time so they get all the fun and you don't stress about scrambling for ingredients later.

I've made a note for myself to finally invest in muffin tins. I've been using cupcake pans and, while they do the trick, investing in muffins tins is really a good idea. They're slightly larger than cupcake pans and really do give you the extra space you need for ingredients and growth. This recipe that I use typically makes about 18 cupcakes and 12 muffins. You could easily cut this in half if you're looking to just make a few to enjoy for breakfast that week. My suggestion would be to use salted butter instead of unsalted, and maybe just add a pinch to the bowl. That will help make sure all the flavoring is properly balanced.

Blueberry Lemon Muffins

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Course Pastries

Servings 12 muffins

Ingredients

2.5 cups all-purpose flour
1 cup fresh blueberries
1 cup granulated sugar
1 cup milk
1/2 cup butter melted
1/4 cup fresh lemon juice
1.5 tbsp vanilla extract
1 tbsp baking powder
1 tsp baking soda
1 tsp lemon zest
1/4 tsp salt

Crumble Topping

1/3 cup all-purpose flour
1/4 cup granulated sugar
3 tbsp butter melted
1 tsp cinnamon
1 tsp lemon zest

Instructions

Preheat your oven to 400°. Melt butter for the muffins and the crumble topping, but separately. Beat eggs to make them easier to incorporate together.
In a large bowl, mix together all of your dry ingredients for your muffins. Slowly mix in your butter, milk, eggs, vanilla extract, lemon juice and lemon zest.
In a small bowl, mix together all of your ingredients for your crumble topping. Finish up by mixing with your hands. If you're not getting thick crumbles, try wadding up a large amount together and slowly, but gently, break it up a bit for thicker chunks.
Pour muffin mix into your baking cups. This makes about 18 cupcake-sized muffins, or about 12 inside a true muffin pan. Add crumble to the top. Bake for 18-20 minutes.
Let cool before serving and enjoy!

Notes

Crumble Topping Alternative

Looking to use less flour in your recipe and want to add more sweetness? Instead of using the crumble topping listed, trying mixing granulated sugar, brown sugar and cinnamon in a small bowl and sprinkle the mixture over all the muffins. This adds a sweet, crunchy topping to your muffins without the chunky texture of the flour-based one listed above! We love using this topping on our banana muffins!