This did not work out so well. It sounded so cool! It just did not work out so hot. I will try again some time. The idea was to make muffins in a lemon rind. Sounds awesome right!?!
They fell over and some parts were cooked too much and others not enough. It was one hot mess. I still had batter left over so I just made normal muffins.
These turned out quite lovely. I normally add lemon zest to baked goods, but because I was using the rinds I did not want to weaken them by zesting. I added a little lemon juice. It is a nice addition. Though not so strong, so if you are a big lemon fan I would add the zest.
Lemon Blueberry Muffins with Coconut Streusel
- 2 1/4 cups all-purpose flour, divided
- 1 tablespoon white sugar
- 3 tablespoons sweetened flaked coconut
- 1 pinch salt
- 2 tablespoons butter
- 1/2 cup unsalted butter
- 1 1/4 cups white sugar
- 1/2 teaspoon salt
- 2 eggs
- 2 tbsp lemon juice
- 2 teaspoons baking powder
- 1/2 cup buttermilk
- 1 cup fresh blueberries
1. Preheat the oven to 375 degrees F. Grease 16 muffin cups or line with paper muffin liners.
2. Combine 1/4 cup flour, 1 tbsp sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tbsp of butter until completely incorporated into the flour; set aside.
3. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 tsp of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Add the lemon juice. Toss the blueberries with 1/4 cup of flour; stir into the batter along. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25-35 minutes.