Blueberry Muffins with Lemon

12
23 min
15 min
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Ingredients

  • 1 tablespoon freshly grated lemon peel (for topping)
  • 1 tablespoon sugar (for topping)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 tsp. salt
  • 1 cup fresh blueberries
  • 1/2 cup  I Can’t Believe It’s Not Butter
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Method

  1. Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
  2. Combine 1 tablespoon sugar with lemon peel; set aside.
  3. Combine flour, baking powder and salt in medium bowl; set aside.
  4. Toss blueberries with 1 tablespoon flour mixture in small bowl; set aside.
  5. Beat the butter with the remaining 1 cup sugar in large bowl until smooth. Beat in eggs and vanilla until blended, scraping sides occasionally. Beat in flour mixture and milk just until blended. Gently fold in blueberries. Evenly spoon batter into prepared pan; sprinkle with lemon mixture.
  6. Bake 23 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
  7. For BLUEBERRY MUFFIN COFFEE CAKE, prepare batter as above. Spoon into greased 9-inch round cake pan, then sprinkle with lemon mixture. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Cool as above. For a LEMON GLAZE, blend 1/4 cup sugar with 2 teaspoons lemon juice; drizzle over cooled cake.

Products used

I Can’t Believe It’s Not Butter Spread 500g