Blueberry Lemon Crumble Muffins

Blueberry Lemon Crumble Muffins

It's a sunny Saturday morning and brunch is in the works today. The first contribution to the meal are these moist muffins with an oatmeal crumble topping. Who wouldn't want to wake up to the intoxicating scent of these beautiful muffins wafting through the house?

Preheat oven to 350 degrees F. Makes 1 dozen large muffins.

Cream together until light and fluffy:

• 1/2 cup butter
• 3/4 cup sugar

Add:

• 2 eggs
• 2 tsp vanilla extract

Beat well after the addition of each egg.

Sift together:

• 2 1/4 cups flour
• 2 tsp baking powder

Add dry ingredients alternately with:

• 1 cup milk

Always begin and end with an addition of dry ingredients. As a general rule, add the flour mixture in 3 divisions and the milk in two.

Quickly fold in:

• 1 1/2 cups fresh or frozen blueberries.
• zest of one lemon, finely minced

Spoon batter evenly into paper lined muffin tins, filling only about 3/4 full.

Oatmeal Crumble Topping

In a large bowl toss together:

• 1 tsp baking powder
• 3/4 cups oats (large)
• 1 cup flour
• 1/4 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 1/2 cup butter, cut in small cubes

Sprinkle the crumble mixture evenly over the tops of the muffins.

Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean. The baking time may vary depending on whether fresh or frozen berries are used.