Share a Spoon
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1½ cups cake flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
1 extra large egg
½ cup whole milk
¼ cup canola oil
1½ cups fresh blueberries w/2 Tablespoons sugar
1 lemon zested
2 Tablespoons softened butter
1/3 cup granulated sugar
1/4 cup cake flour
Pinch of nutmeg
Preheat oven to 400 degrees.
In a large bowl mix flour, sugar, baking powder, salt and cinnamon.
Add milk, egg and canola oil to dry ingredients. Stir by hand until ingredients are just combined.
Wash and drain berries. Sprinkle berries with 2 tablespoons of sugar.
Fold in sugared berries and lemon zest.
Line muffin tin with paper liners. Spoon in muffin mix to fill each tin 2/3 full.
In a small bowl mix crumble topping ingredients together with a fork. Mash together until all combined.
Sprinkle each muffin top with the mixture.
Bake for 20-25 minutes.
These muffins are perfect. You can make them all year round using frozen berries. Don't thaw them if using frozen, but add the sugar. However, during the summer when the berries are fresh, these muffins are absolutely AH-MAZING! The sugar helps to keep the berries evenly distributed in the muffins so that every single bite has blueberry!
That's my real "recipe". During the summer though, I buy fruit every time I go to the grocery store. Whatever looks amazing and smells fresh I pick up. I like to keep a large container of cut up fruit in the refrigerator for snacking. Melons, grapes, berries and apple slices! Grab a couple of lemons, juice them. Add a bit of agave nectar. Toss over the fruit. It will keep the fruit from turning dark. Plain yogurt also makes a nice "dressing" for a fruit salad.
There you have it Smackers! Share your favorite FRUITYLICIOUS recipes with me today! Leave me some love and let me know what you want to see here on Share a Spoon. Ya'll have been slacking in the theme department lately! Speak up!