Ingredients
Units
Scale
- Zest of 2 lemons plus 2 tbs. lemon juice
- 1 cup flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter
- 1/2 cup sugar - plus 2 tbs. for topping
- 2 eggs, separated
- 1/4 tsp. cinnamon
- 1 tbs. vanilla
- 1 cup of blueberries
Instructions
- Preheat Oven 350 degrees F.
- Zest both lemons, about 1 tbs. of lemon zest. Squeeze about 2 tbs. of lemon juice and set aside.
- Sift together the flour, baking powder, and salt.
- Cream the butter with ½ cup of sugar until smooth and creamy.
- Add the egg yolks to the butter mixture and continue to cream to a nice smooth mixture.
- Slowly, add the flour mixture to the butter mixture along with the lemon juice and vanilla, do not over mix.
- Beat the egg whites until just stiff. Fold with the lemon zest into the batter.
- Gently, fold in the blueberries.
- Fill the muffin tins about ¾ full.
- Combine the 2-tbs. sugar with 1/4 tsp. cinnamon and sprinkle over the tops of the muffins.
- Bake 25 minutes or until the toothpick test comes out clean.
- Best if served warm with a pat of butter or jam alongside your favorite Bigelow Tea!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
