Blueberry-Lemon Muffins

Today is cold and snowy, which means that it's a great day to warm up in the kitchen with some baking. Try out a new recipe for yourself, which just so happens to closely resemble the Blueberry-Lemon Muffins that we serve right here at High Meadows Vineyard Inn:

Ingredients

Muffins:

    2 cups + 1 tablespoon all purpose flour

    3/4 cup sugar

    1/2 teaspoon baking soda

    1 1/2 teaspoons baking powder

    1/4 teaspoon salt

    1 cup creme fraiche (click here for a recipe to make your own crème fraiche)

    2 tablespoons milk

    2 tablespoons lemon juice

    1/4 cup canola oil

    1 egg

    Zest of 1/2 a lemon

    1 teaspoon lemon extract

    1 1/2 cup fresh blueberries

Topping:

    1/2 tablespoon butter, cold

    2 tablespoons sugar

    1 1/2 tablespoons flour

    1/2 teaspoon lemon zest

    Pinch of salt

Directions

Heat oven to 400.

Grease muffin pan or line with paper cups.

Mix topping ingredients together, and cut in butter until mixture is crumbly. Set aside.

Toss blueberries with 1 tablespoon of flour.

Mix dry ingredients in a large bowl. Combine creme fraiche, milk, oil, egg and extract. Pour wet mixture into dry, stir. Add lemon juice and continue to mix until the dough comes together, then fold in the blueberries.

Spoon batter into greased muffin tin. Sprinkle with topping and bake for 20-25 minutes or until a tooth pick comes out clean. 

Original recipe found here.