Ingredients
Scale
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter, melted and cooled
- 1 Large egg, room temperature
- 1/2 cup Whole milk, room temperature
- 1/4 cup Sour cream or Greek yogurt
- 1 tablespoon Lemon zest (about 2 lemons)
- 1 teaspoon Vanilla extract
- 1 1/2 cups Fresh blueberries (tossed in 1 tsp flour)
- 1/2 cup All-purpose flour
- 1/2 cup Light brown sugar, packed
- 1/4 cup Unsalted butter, cold and cubed
- 1/2 teaspoon Ground cinnamon
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup standard muffin tin with paper liners or grease it thoroughly with non-stick spray. In a small bowl, prepare the streusel by combining the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place the streusel in the refrigerator to stay cold while you prepare the batter. Zest your lemons and toss your blueberries in a teaspoon of flour to prevent them from sinking to the bottom of the muffins.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the melted butter, egg, milk, sour cream, lemon zest, and vanilla extract until smooth. Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined; do not overmix, as this makes the muffins tough. Gently fold in the floured blueberries. Divide the batter evenly among the 12 muffin cups, filling them all the way to the top. Generously sprinkle the chilled streusel over each muffin. Place the tin in the oven and bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 18-20 minutes until a toothpick comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the pan for at least 5 to 10 minutes. This allows the structure to set so they don’t break when you remove them. Carefully lift the muffins out and place them on a wire cooling rack. Serve them warm for the best experience, perhaps with a small pat of salted butter. If you want an extra touch of elegance, you can whisk together a simple lemon juice and powdered sugar glaze to drizzle over the crunchy streusel tops before serving.
- Cook Time: 45 minutes