Perfect homemade blueberry muffins topped with a crunchy lemon streusel topping! Quick and easy recipe with perfect results, every time.EASY - This recipe is quick and easy to make and requires very little in the way of special equipment. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
180gsour cream¾ cup buttermilk or milk or yogurt or cream can be substituted for the sour cream
2tspvanilla extract
Streusel topping
60gAP flour½ cup
200gbrown sugar1 cup
Zest from 1 lemon
115gunsalted butter, chilled and cubed1 stick
Generous pinch of sea salt
100gchopped almondsoptional
Instructions
Blueberry Muffins
Preheat oven to 375°F / 190°C.
Line a muffin pan with cupcake liners, OR butter and flour all of the muffin pan wells.
Place all the dry ingredients except for blueberries, in a large bowl. Whisk to mix really well.
Add the blueberries (fresh or frozen) and toss to coat them in flour. Set aside.
Add the sugar to the melted, warm butter. Whisk until well mixed. Add the eggs, sour cream and vanilla, and mix until smooth and well mixed.
Add the wet ingredients to the dry ingredients.
Fold to mix the wet and dry ingredients. Be careful not to over-mix and make sure there are no spots of dry ingredients in the batter. It’s OK if the mix is lumpy.
Set aside for a few minutes to let the flour completely hydrate.
Using a cookie scoop, place ⅓ cup of batter in each well of your muffin pan. You should get about 14 - 16 muffins.
Sprinkle the streusel topping (see below) on top.
Bake in preheated oven for about 15 - 20 minutes, or until a skewer/toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool for 5 minutes. Turn the muffins out onto a cooling rack.
Serve warm or at room temperature.
Streusel topping (can be made up to 5 days ahead of time, and is sufficient for THREE batches of muffins)
Place the flour, brown sugar, lemon zest and salt in a bowl. Add the chilled, cubed butter. Using your fingers or a pastry cutter, cut the butter into the flour to form small lumps of flour coated butter.