BLUEBERRY MUFFINS

• 1/2 unsalted butter (room temp)
• 2/3 c sugar
• 2 eggs
• 1 tsp vanilla extract
• 2 c AP 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 AP flour
• 3 tbsp light brown sugar
• 2 tbsp white sugar
• 1 tsp baking powder
• pinch of salt
• 6 tbsp butter, melted

CRUMB TOPPING

1. Combine the flour, sugars, baking powder, and set aside.
2. Stir in the melted butter and pinch the mixture until pea sized clumps form, and set aside.

BLUEBERRY MUFFINS

1. Preheat oven to 375
2. Toss blueberries with 1 tbsp flour and set aside.
3. In a mixing bowl, whisk together the flour, salt, baking powder, and set aside.
4. In a large mixer, on med-high, cream butter and sugar until light and fluffy.
5. Add eggs, one at a time, the add in vanilla and lemon zest.
6. Turn speed down to low, add half of the flour mixture, then sour cream, and buttermilk, ending with flour.
7. Fold in blueberries.
8. Using a large cookie scoop, portion out the batter in a lined muffin tin.
9. Top with crumb topping.
10. Bake for approximately 26-28 minutes.