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Moist, melt-in-your-mouth blueberry muffins with an easy crumble topping. Course Breakfast, Dessert Cuisine American

  • Prep Time 10 minutes
  • Cook Time 20 minutes
  • Total Time 30 minutes
  • Servings 12 muffins
  • Calories 348kcal
  • Author John Kanell

Equipment

  • Muffin tin

Ingredients

For the Muffins:

  • 2 ½ cup all-purpose flour 300g
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/4 cup butter 56g, unsalted, melted
  • 1/4 cup vegetable oil 60mL
  • 1 cup whole milk 240ml
  • ¾ cup granulated sugar 170g
  • 1/4 cup sour cream 60ml
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest 
  • 2 eggs room temperature
  • 1/4 cup lemon juice 60ml
  • 8 oz blueberries fresh

For the Topping:

  • 1/2 cup all-purpose flour 60g
  • 1/2 cup granulated sugar 100g
  • 1/4 cup unsalted butter 56g
  • 1 pinch salt

Instructions

For the Streusel Topping:

  • Whisk the flour, sugar and salt in a medium bowl then add the cubed butter.
  • Use your clean fingers to crumble the butter and flour together until you have a shaggy mixture. I like to press large handfuls together at the end then gently break apart to create a range various sized clumps.

For the Muffins:

  • Preheat to 400 degrees F. Prepare your muffin tin by either greasing the wells or adding paper liners.
  • Add the flour, baking powder and salt to a large bowl then whisk together and set aside. 
  • Toss the blueberries In about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter.
  • In medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest then whisk together until combined.
  • Pour the wet mixture Into the dry then mix until almost combined. Add the blueberries and fold in.
  • Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the streusel topping.
  • Bake for about 20 minutes at 400F. I like to add a ramekin filled halfway with water to keep the muffins nice and moist during the bake but this is optional. Let the muffins cool in the tin for at least 10 minutes before removing.

Video

https://youtube.com/watch?v=CKiLG5MUR3Y%3F

Notes

  • Sour cream packs so much moisture, I know many bakers will add it to every cake recipe because it just works! If you don’t have it on hand just use plain yogurt instead.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Lemon zest and juice add both a zingy kick of flavor and the acid reacts with the leavening agents and milk to do some magical things. If you’re not a lemon fan just add an extra 1/4 cup of milk to the batter.
  • If you’re not using paper liners make sure to butter and flour the wells of your muffin tin thoroughly.  Let the muffins cool for at least 10 minutes before removing.

Nutrition

Serving: 2oz | Calories: 348kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 256mg | Potassium: 160mg | Fiber: 1g | Sugar: 24g | Vitamin A: 349IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg*Nutrition Disclaimer