Fat blueberries are begging to be put into muffins. This recipe is especially delicious because it has a crunch lemony topping. And the muffins are moist - and moreish! Make them. Then, make a cuppa tea or coffee. Enjoy! (Jane)

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Blueberry Muffins

Ingredients

Topping
1/3 cup sugar
3 tablespoons flour
Grated zest of half a lemon
2 tablespoons melted butter
1/3 cup chopped pecans

Muffins
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Grated zest of half a lemon
1 large egg
2 1/2 oz. butter
1 cup buttermilk
1 1/2 cups blueberries - washed

Method

1. Preheat oven to 375F and prepare 12 - 15 muffin pans.

2. To make the topping: mix sugar, flour and lemon zest. Stir in melted butter until mixture is crumbly and add pecans. Stir and set aside.

3. To make the muffins: combine flour, sugar, baking powder, baking soda, cinnamon and lemon zest in a large bowl.

4. Melt butter, add buttermilk and egg. Mix to combine. Add to flour mixture. Stir until just combined and gently fold in blueberries.

5. Spoon batter into muffin cups. Top each muffin with topping.

5. Bake for about 25 - 30 minutes.

Another great recipe with fruit. You could substitute blackberries for the blueberries. And, even raspberries come to think of it!