Blueberry Zucchini Muffins W/ Lemon Streusel
I love to teach and share my passion for baking, cooking, growing flowers and gardening.
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Lemon Streusel Topping: Add 3 tbsp.butter to 3 tbsp.white sugar & 1/2 cup all-purpose flour.
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Add zest from 1/2 lemon, 1/4 tsp.lemon extract.
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Work the mixture w/ pastry blender or by hand.Mix until crumbly. Set aside.
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Peel and then grate enough to make 1 cup of grated Zucchini. Set aside.
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Add 1/3 cup sugar, 1 1/2 tsp.baking powder + 1/4 tsp.salt into 1 1/2 cups all-purpose flour. Mix in
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Mix 1 egg & 1/2 tsp.vanilla extract into 1/2 cup milk. Whisk to mix.
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Add 1 tbsp. flour to 1 1/2 cups of berries. Keep the berries from sinking to the bottom. Set aside.
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Add the milk mixture,1 cup shredded Zucchini,1/4 cup melted butter. Stir to just mix in.
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Add 1 1/2 cups of fresh blueberries. Stir to mix in.
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Line a muffin tin w/ cupcake papers and fill 2/3 full (need 12 papers).
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Sprinkle the tops w/ the Lemon Streusel mixture. Bake for 18 to 24 minutes.
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Yummy! Read the blog at www.growwithdoctorjo.com
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