Blueberry Lemon Muffin Tippy Tops

Sunshine, seventy degrees, green plush grass and the beautiful (I know they're annoying) dandelions are finally upon our senses. I love Spring and the following promise of Summer. Just the other day while I was out hiking I wanted to lay in the grass. I wanted to enjoy the fresh green hues and the perfect sunshine. Of course I didn't but, it was a nice thought.

With the great weather change comes some freshly illuminated inspiration. The tastes of sweet fresh berries, juicy watermelon and the mouth watering crunch of homegrown vegetables are on the tip of my tongue and vibrant in my eyes. Inspirational, Mother Nature is.

With all this inspiration and the tastes present from memories past, I'm excited to have created a new BOTG (Breakfast On The Go) recipe. It's a splendid sweet and tart breakfast. I've recently become a fan of combining blueberry and lemon. While I've always loved the distinct flavors on their own, WOW are they great together. This recipe is only the first for these two flavors being combined in treats. I must come up with a delicious cupcake. I must!

Anywho, right now I present to you, a scrumptious Blueberry Lemon Muffin Tippy Top recipe. It's guaranteed to satisfy in the morning (anytime of day, really). This recipe can easily become muffins, if you so choose. I made a crumble for the top to add a little extra pop of sugary sweetness. The tart, plump and deep blue berries were a perfect combination with the tangy kiss of the lemon peel and juice. To balance the tart I used brown sugar for a deeper sweetness. It creates a perfect bite each time. I am truly pleased with these Tippy Tops and I am extra pleased to share the recipe with you!

As always, feel free to leave comments below and let me know how you treats or meals turned out. Furthermore, I'd love to hear if you changed the recipes and why.

Go bake and enjoy some time in that kitchen!

Blueberry Lemon Muffin Tippy Tops           [Printable Recipe]

Makes about 18 Tippy Tops

Muffin Tippy Tops:

2 1/4 cups flour 2 Tbls set aside for blueberries

2 tsp baking powder

1/2 tsp salt

1 stick unsalted butter, room temperature

1 cup brown sugar

2 eggs, room temperature 

1/2 cup milk, room temperature 

2 tsp vanilla

Juice of one lemon

Zest of 1 lemon

1 pint fresh blueberries

1 recipe Crumble Topping (recipe below) 

Directions:

1. In the bowl of a mixer combine and beat butter and brown sugar until light and fluffy. 

2. In a medium bowl whisk together flour, baking powder, salt and lemon peel. Set aside. 

3. Toss blueberries in 2 Tablespoons of flour, set aside. 

4. Combine eggs, milk, and vanilla in a measuring cup. 

5. Alternately add the flour and milk mixtures to the butter/sugar. Starting with the flour. 

6. Mix in lemon juice.

7. Fold in blueberries, be sure not to add the extra flour from the blueberries. 

8. Scoop mixture into prepared pans and top with crumble topping. 

9. Bake for 12-15 minutes. 

10. Enjoy! 

Crumble Topping:

2 Tbls butter

3 Tbls flour

3 Tbls brown sugar

Crumble Topping Directions:

1. With a fork combine all ingredients until pea sized crumbles form. Set aside.