BLUEBERRY LEMON MUFFIN TOPS

I’m not much of a baker (which is probably a very good thing for my waistline since I love sweets).  Proof of that fact is it took me three tries to get a blueberry lemon treat I really liked.  These Blueberry Lemon Muffin Tops encompass all the best aspects of my first two failures into one successful baking day in the kitchen.

INGREDIENTS

• 1 egg, lightly beat
• 1 C. buttermilk
• ½ C. oil
• 1 tsp. vanilla
• 1½ cups blueberries

For the crumb topping

• ¼ C. flour

INSTRUCTIONS

1. Preheat oven to 375. Spraymuffin  top pan with Pam.
2. In small bowl, combine crumb ingredients with fork or pastry cutter until crumbly looking. Set aside.
3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, lemon zest.
4. In separate bowl whisk together the egg, buttermilk, oil and vanilla.
5. Combine buttermilk mixture with the dry ingredients and stir just to combine. Don't over mix. Gently stir in blueberries.

For full instructions please see : www.imbored-letsgo.com

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