Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon lemon zest
- 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
- 2 large eggs, room temperature
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (tossed in 1 tsp flour)
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or grease them heavily with non-stick spray. In a small bowl, combine the streusel ingredients: flour, sugar, and lemon zest. Use a fork or pastry cutter to cut the cold butter into the mixture until it resembles coarse crumbs. Set this aside in the refrigerator to keep the butter cold while you prepare the batter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk the melted butter, eggs, sour cream, milk, lemon juice, lemon zest, and vanilla extract until smooth. Ensure your eggs and sour cream are at room temperature to prevent the melted butter from seizing up and creating clumps.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Do not overmix; a few streaks of flour are perfectly fine. Gently fold in the blueberries, being careful not to crush them and turn the batter purple. Overmixing leads to tough, rubbery muffins rather than tender ones.
- Divide the batter evenly among the 12 muffin cups. Fill them all the way to the top—this is the secret to those big bakery domes. Generously sprinkle the chilled streusel topping over each muffin, pressing down slightly so the crumbs stick to the batter. The more streusel, the better!
- Place the tin in the oven at 425°F for exactly 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 18-20 minutes. The initial high heat activates the leavening agents quickly. The muffins are done when a toothpick inserted into the center comes out clean. Let them cool in the pan for 5-10 minutes before transferring them to a wire rack.
- Cook Time: 45 minutes