1cupfresh or frozen blueberriesor 1/2 pint home canned blueberries
cupcake papersoptional
Topping
1cupsugar
2/3cupunbleached flour
1/2cupbuttercold, cut into cubes
3tsplemon zest
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Instructions
Preheat oven to 400°F.
Grease muffin cups or line with cupcake papers.
Take about 2 Tbsp of the flour and toss with the blueberries in a separate bowl.
In a bowl, mix flour, sugar, sea salt, and baking powder.
And in a large bowl, mix up the starter, melted butter, eggs, lemon extract, and buttermilk.
Mix the dry ingredients, a little at a time, beating well after each addition.
The batter should be stiff. If it's hard to stir, add a Tbsp more of buttermilk.
Now gently fold in the blueberries.
Divide the mixture between 12 muffin cups for great zonking big muffins, or 18 to 24 for more normal sized ones.
Topping
The butter should be really cold. Cut it into cubes.
In a small mixing bowl combine the flour, sugar, and lemon zest.
With a pastry blender or 2 forks, cut the butter into the flour mixture until it's well combined. It should look like crumbs.
Divide the topping between the muffins.
Press it down a little bit. Gently.
Now put those guys into the oven and bake for 20 to 25 minutes.
Check to see if they're done with a toothpick. If you poke the toothpick in the top and it comes out clean the muffins are done.
Take them out of the oven and turn them out onto a cooling rack to cook.
Notes
This recipe makes 24 normal sized muffins or 12 large muffinsYou can serve these warm or cold. Keep in an air tight container or zip lock bag on the counter for a few days.Or you can freeze them. They freeze beautifully!