Blueberry muffins are one of my favorite kinds of sweet breakfast (or anytime foods) so when I saw this recipe over at My Kitchen Cafe, I knew I wanted to try it! Melanie said the muffins were phenomenal so I took her word and went for it!
Due to the outrageous blueberry prices around here lately, I used frozen berries and they turned out delicious. Just make sure NOT to thaw the berries before you use them. These muffins take a little bit of time because there are several components, but trust me, they're worth it. They got rave reviews all around and I look forward to making them again!
I didn't have to change anything except the baking time from the original recipe (mine needed to bake about 22 minutes), so I am just going to link you right to the source:
Swirling the blueberry reduction into the muffins:
Sprinkling the lemon sugar crust: