Sunday, March 13, 2011

Giant Blueberry Raspberry Lemon Muffins

*Insert retarded seal clap*

These are really, really yummy.  There isn't that much else to say about them.  The berries are tart and nicely complimented by the lemon, then the muffin is topped with lemon zest and demerara sugar for a cruncy caramelized top.  It just doesn't get any better.

I highly recommend anyone with sugar sensitivities or diabetes not eat these.  I ate half of one and passed out with my face smashed against the kitchen counter.  Seriously.  Totally worth it though.

Giant Blueberry Raspberry Lemon Muffins recipe adapted from

2 Cups Flour
1 Cup Sugar
3 teaspoons Baking Powder
1/2 teaspoon Salt
2 Eggs
3/4 Cup Skim Milk
1/4 Cup Cream Cheese 
1/2 Cup Vegetable Oil
2 teaspoons Lemon Zest, divided
1/2 teaspoon Lemon Extract
1 teaspoon Vanilla Extract 
1 Cup Frozen Blueberries
1 Cup Frozen Raspberries
1 Tablespoon Flour
1/4 Cup Demerara Sugar 

Preheat oven to 400F/200C 

Combine flour, sugar, baking powder, 1 teaspoon lemon zest and salt.

In another bowl, combine eggs, milk, oil, lemon and vanilla extract.

Add wet ingredients to dry, combine halfway.  

Mix berries with 1 tablespoon flour, add to batter and fold together.  Don't overmix.

Combine demerara sugar and remaining 1 teaspoon lemon zest.  

Line and fill muffin cups, top with demerara sugar mix.

Bake 22 - 27 minutes or until they test clean.

Cool slightly before eating 

Makes 6 giant muffins or 12 - 14 regular sized muffins

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