- Servings: 12 muffins
|1½ cups||All-purpose Flour + 1 Tbsp|
|1 cup||Granulated Sugar|
|1½ tsp||Baking Powder|
|⅛ tsp||Baking Soda|
|¼ cup||Butter, melted|
|1 tsp||Freshly Grated Lemon Zest|
|1 tsp||Crushed Candied Ginger|
|¾ cup||Fresh or Frozen Blueberries|
|3 Tbsp||Brown Sugar|
|1 Tbsp||Apple Pie Seasoning|
|1 Tbsp||Maple Syrup|
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with liners. Measure the 1-1/2 cups flour into a large bowl. Whisk in sugar, baking powder, salt, and soda. Combine butter, egg, buttermilk*, milk, lemon zest, and ginger in mixing bowl. Stir the blueberries together with remaining 1 tbsp of flour (this helps keep the blueberry juice contained.) Add the buttermilk mixture to the dry ingredients, stirring only until moist. Gently fold in blueberries. Divide batter into prepared muffin cups. Bake for 25 minutes, or until a wooden toothpick comes out clean; remove from oven. Stir together glaze ingredients; evenly distribute glaze onto tops of muffins. Let cool in pan 5 minutes on wire rack before removing from pan to finish cooling on rack.
*If 'making' your own buttermilk, combine 1/2 cup milk with dash of lemon juice in measuring cup and let it sit for a little while. This is a complex flavored muffin but SO very good. My friends ask me to make these all the time. I really think that the candied ginger makes the difference. This also works equally well with orange rather then lemon.