Streusel Topping:
1/2 cup firmly packed brown sugar
1/3 cup flour
1 1/2 teaspoons freshly grated lemon peel
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened
Muffins:
1 1/2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
1/2 cup (1 stick) butter, melted
2 tablespoons lemon juice
1 1/2 teaspoons freshly grated lemon peel
1 1/2 cups fresh blueberries
Preheat oven; set to convection oven at 325°F.
In small bowl, combine brown sugar, flour, lemon peel and cinnamon. Using a pastry blender or fork, cut in butter until mixture is crumbly; set aside.
Line muffin pans with paper baking cups. In large bowl, sift together flour, sugar, baking powder, cinnamon, baking soda, nutmeg and salt. In a small bowl, stir together milk, egg, melted butter, lemon juice and lemon peel. Add liquids to the large bowl with the dry ingredients. Mix just until moistened. Fold in berries. Spoon batter into muffin cups; fill only 1/2 full. Top each with one tablespoon streusel topping; lightly press topping down onto batter. Cook in preheated convection oven at 325°F for 20 to 25 minutes or until toothpick comes out clean.
Makes 18 muffins.
For traditional (non-convection) baking:
Preheat and bake setting: 350ºF Time: 20 to 25 minutes
|