Blueberry Muffins with Crumb Topping
Prep:
10
minutes
Cook:
20
minutes
TOtal:
30
minutes
Ingredients
BLUEBERRY MUFFINS
- 1/2 unsalted butter (room temp)
- 2/3 c sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 c APĀ flour
- 2 tsp baking powder
- 1 tsp salt
- zest from 1 lemon
- 1/4 c buttermilk (whole milk)
- 1/4 c sour crdam (full fat)
- 2 c blueberries
CRUMB TOPPING
- 1 c APĀ flour
- 3 tbsp light brown sugar
- 2 tbsp white sugar
- 1 tsp baking powder
- pinch of salt
- 6 tbsp butter, melted
Instructions
CRUMB TOPPING
- Combine the flour, sugars, baking powder, and set aside.
- Stir in the melted butter and pinch the mixture until pea sized clumps form, and set aside.
BLUEBERRY MUFFINS
- Preheat oven to 375
- Toss blueberries with 1 tbsp flour and set aside.
- In a mixing bowl, whisk together the flour, salt, baking powder, and set aside.
- In a large mixer, on med-high, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, the add in vanilla and lemon zest.
- Turn speed down to low, add half of the flour mixture, then sour cream, and buttermilk, ending with flour.
- Fold in blueberries.
- Using a large cookie scoop, portion out the batter in a lined muffin tin.
- Top with crumb topping.
- Bake for approximately 26-28 minutes.