Tynes loves making these delicious muffins with his daughters Hattie Jane and Billie.

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries
  • 1 – 2 tablespoons all-purpose flour
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, diced

 

1. Preheat oven to 375 degrees. Grease muffin pan cups, or line the pan with paper liners.

2. Combine 2 cups flour, baking powder and salt in medium bowl.

3. Place blueberries in a small bowl. Sprinkle 1 to 2 tablespoons of flour over top. Set aside.

4. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest.

5. Fold in dry ingredients alternately with milk. Gently fold in blueberries.

6. Spoon batter into prepared cups.

7. To make a coarse crumb crust: In a small bowl, combine 2 tablespoons flour, 5 tablespoons sugar and the cinnamon. Cut in 2 tablespoons butter with a fork. Sprinkle over batter in muffin cups.

8. Bake 20 – 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. Makes 1 dozen.