Marbled Blueberry Lemon Muffins

I just love blueberry muffins. The other day, I was thinking about the blueberry lemonade that I made on the first day of spring (which if you haven’t tried yet, you should because summer is lemonade season too!). It got me thinking that maybe I should make a muffin with those same flavors.

And thus, my Marbled Blueberry Lemon Muffins were born. These muffins turned out amazing. The aroma coming from my kitchen while I had these going was heavenly. While they sound complicated, they’re really easy to make. First, I made my muffin mix and divided it in half into two separate bowls. In one of the bowls, I added lemon. In the other, I added pureed blueberries.

Using a cookie scoop makes it easy to get the right amount of batter into the muffin pan and layer up each muffin cup with the alternating flavors to achieve that beautiful marbled look without making a mess.

And the taste? Well, if you love blueberry and lemon, you’re going to love these. May I suggest my blueberry lemonade to go with them? If that’s too much blueberry and lemon for you though, they’re a delight with coffee or tea for breakfast, or for any time.

Marbled Blueberry Lemon Muffins

3 cups of all purpose flour
1 tsp salt
1 tbsp baking powder
1 1/4 cup sugar plus 1 tsp sugar
1/4 cup water
1 tsp vanilla
6 tbsp room temperature butter
1 egg plus 2 egg yolks
1 1/2 teaspoons lemon zest
1/4 cup lemon juice plus 1/2 tsp lemon juice
1 cup milk
2 cups blueberries divided
Crumb topping

Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.

For the Blueberry Swirl
In a small saucepan, combine 1 tsp sugar, 1/2 lemon juice, 1/4 cup water, and 1 cup blueberries. Cook over medium heat, mashing down berries with a fork, until sauce has thickened and no whole berries remain, about 10 minutes. Let cool.

For the Muffins
Sift together flour, baking powder, and salt into a bowl.
Using an electric mixer set to medium speed, cream together butter and sugar.
Add eggs and vanilla; mix until well combined.
Reduce speed to low; alternate adding flour mixture and milk,
Divide batter in half
To one half of the batter add lemon juice and lemon zest.
To the other half of the batter add blueberry swirl
Gently fold 1/2 cup blueberries to lemon batter
Gently fold 1/2 cup blueberries to blueberry batter
Using a 2 tsp cookie scoop add batter to prepared muffin cups, alternating the lemon and blueberry batter to create a marbled look. 
Sprinkle crumb topping evenly over batter in each cup.
Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

Crumb Topping
3/4 cup  flour
1/3 cup light-brown sugar
1/4 cup  sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4  stick unsalted butter, cut into pieces

In a bowl, mix flour, brown sugar and granulated sugar, salt and cinnamon.  
Cut butter into pieces. With your hands, work in butter pieces, until large clumps form.

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