Buttermilk Blueberry Muffins with
Lemon Shortbread Crumble & Buttermilk glaze
1 ½ cups Flour
¾ cups almond flour
3 tsp baking powder
1 cup of sugar
1 tsp kosher salt
¾ cup buttermilk
The juice of one lemon (save the zest for the crumble top)
½ cup melted butter
1 egg
2 cups fresh blueberries
Lemon Shortbread Crumble Topping
¾ cup flour
½ cup of sugar
1/3 cup soft butter (or about 2 tbsp. shy of one stick of butter)
The zest of one lemon
Buttermilk Glaze
1 cup powdered sugar
2-3 tbsp. of buttermilk
Mix it and set aside
I baked these guys in a mini Bundt pan so they would resemble Doughnuts! They were sure fun to eat, Noah loved them and he loved helping. The shortbread topping is really UN expected and basically what’s been missing from blueberry everything for as long as blueberries have been around! I think next time I will go for a large muffin tin with liners or a 9 by 13 cake pan for a coffee cake. They are light airy and full of flavor.
You will need 3 mixing bowls, one large, one medium and one small. Pre heat your oven to 350 degrees. In your large mixing bowl, mix all of the dry ingredients thoroughly. Make a well in the center and add all your wet ingredients, fold the batter into itself until it’s just mixed. Toss your blueberries with 2 tablespoons of flour just to coat them; this will keep them from sinking to the bottom of your batter. Gently fold your berries into your batter. Do not over mix this one; you want those berries to burst during baking not in your batter bowl. If your are using liners fill each liner ¾ full with batter and place about 1 tbsp. of shortbread crumble on top of each muffin. This made about 12 HEAPING muffins for me, but I overfilled my Bunts, you should get about 16 muffins. Bake them for 20-25 minutes or until they are golden and puffed up and a pick comes out clean!
Once they have cooled slightly drizzle buttermilk glaze all up on top! If you make these muffins feel free to Tag @rusticjoyfulfood, with the hashtag #rusticjoyfulfood I love to see you guys baking!