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Categories:
muffins flour sugar baking powder cinnamon salt lemon milk egg canola oil vanilla fresh blueberries topping brown sugar cinnamon
Viewed: 60 - Published at: a year agoIngredients
- Muffins
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 lemon, zest of
- 1 cup milk
- 1 egg
- 2 tablespoons canola oil or 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Topping
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
Method
- In large bowl, stir together the flour, sugar, baking powder, cinnamon, salt and lemon zest.
- In separate bowl or 2-cup liquid measuring cup, whisk together the milk, egg, oil and vanilla.
- Add the liquid ingredients to the dry, then stir just until a batter forms.
- Gently stir in the blueberries. Set aside.
- In a small bowl, mix together the brown sugar and cinnamon.
- Heat a large skillet over medium.
- Coat the skillet with cooking spray, reduce heat to low, then ladle batter into the skillet, using about 1/4 to 1/3 cup per muffin.
- Do not crowd the pan, as the muffins will spread.
- Sprinkle the top of each muffin with a bit of the topping.
- Cover and cook for 6-8 minutes, or until risen and browned on the bottom.
- Use a spatula to flip and cook for another 2-4 minutes.
- Repeat with remaining batter.
- Note: This recipe also works well with white whole wheat flour as with all-purpose flour, so substitute equally if you want a whole-grain option.
