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  • Serves 12 (3.8 lb)
Blueberry-Limoncello Muffins with a Lemon Zest Crumble Topping

Ingredients

  • 1 pint fresh blueberries (about 2 cups) 1 pint fresh blueberries (about 2 cups)
  • 2 cups cake flour 2 cups cake flour
  • 3/4 cups granulated sugar 3/4 cups granulated sugar
  • 1/2 cup plain Greek-style yogurt 1/2 cup plain Greek-style yogurt
  • 1/3 cup + 2 tbsp. all-purpose flour 1/3 cup + 2 tbsp. all-purpose flour
  • 1/4 cup unsalted butter, melted 1/4 cup unsalted butter, melted
  • 1/4 cup limoncello 1/4 cup limoncello
  • 1 egg 1 egg
  • zest of 1 lemon zest of 1 lemon
  • 1 teaspoon baking powder 1 teaspoon baking powder
  • 1/2 teaspoon baking soda 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 1/2 teaspoon salt
  • 1/2 teaspoon vanilla exract 1/2 teaspoon vanilla exract
  • 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon

Nutritional values
Per serving (5 oz)

% Daily Values*
  • Total fat 7.6g 10%
  • Saturated fat 4.3g 21%
  • Protein 5.8g 12%
  • Salt 194.9mg 8%
  • Total carbs 66.7g 24%
  • Fiber, total dietary 2.1g 8%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on food52.com
Blueberry-Limoncello Muffins with a Lemon Zest Crumble Topping on food52.com
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