Indulge in these spring inspired muffins! Our lemon extract and vanilla are the perfect combination of flavors to enhance these deliciously plump blueberries!
- Easy
- 60 mins
- 6 servings
Ingredients
Muffin
- 2 cups flour
- 1 cup cane sugar
- 1 egg
- 1 1/2 cups frozen plump blueberries
- 2 tsp baking powder (1 tsp for high altitude)
- 1 tsp lemon zest
- 1 cup almond milk
- 1/2 cup half and half
- 1 tsp Rodelle Vanilla Extract
- 1/4 tsp Rodelle Lemon Extract
- 4 tbsp melted butter
- A pinch of salt
Topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 6 tbsp cold butter, cubed
- 1 tsp lemon zest
- 1 Rodelle Vanilla Bean, split and scraped
Uses
Directions
- Preheat oven to 375°F.
- In the bowl of a stand mixer with paddle attachment, combine all muffin ingredients on medium speed. Blend until smooth.
- Next, pour topping ingredients in the bowl of a food processor, with a multi-purpose blade. Pulse topping ingredients until pea-sized.
- Line a large 6-cup muffin tin with cupcake liners.
- Evenly distribute the muffin batter into the cupcake liners. Sprinkle the topping evenly over the muffins.
- Bake for 40-45 minutes. Allow to cool before serving.