Ingredients

The following ingredients have 8 Servings
  • Zest of 2 lemons plus 2 tbs. lemon juice
  • 1 cup flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ cup butter
  • ½ cup sugar – plus 2 tbs. for topping
  • 2 eggs, separated
  • 1/4 tsp. cinnamon
  • 1 tbs. vanilla
  • 1 cup of blueberries

Instruction

  • 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!