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Lemon Blueberry Muffins with Streusel Topping
Ingredients:
- For the muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 1 1/4 cups sour cream
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries
- For the streusel topping:
- 1/3 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions:
- Preheat the oven and prepare the muffin tin:
- Preheat your oven to 400°F (200°C).
- Grease a 12-cup muffin tin or line it with muffin papers.
- Make the streusel topping:
- In a small bowl, mix together the sugar, flour, and cinnamon.
- Cut in the butter using a fork or a pastry blender until the mixture resembles coarse crumbs. Set aside.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, baking powder, and salt.
- Combine the wet ingredients:
- In another bowl, whisk the egg until creamy.
- Add the sugar, melted butter, and sour cream, mixing until smooth.
- Stir in the lemon zest.
- Combine wet and dry ingredients:
- Add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fold in the blueberries carefully to avoid crushing them.
- Assemble the muffins:
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Sprinkle the streusel topping over each muffin.
- Bake:
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve:
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Lemon Blueberry Muffins are perfect for a sweet breakfast or a delightful afternoon snack. The lemon zest brings a fresh zing that complements the blueberries beautifully, while the streusel topping provides a lovely contrast in texture. Enjoy your baking!
