Streusel Topped Blueberry Breakfast Muffins
Note from The Girl in The Apron:
Whether it’s a last minute Sunday get together or an early morning breakfast meeting, these sweet muffins are the tastiest treat. With a zing from the fresh lemon to the pop of flavor from the fresh blueberries, this recipe will be an instant crowd favorite. These Blueberry Breakfast Muffins can be made in a flash, just remember to set some butter aside and let soften to room temperature.
Yields: 24 Muffins
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1 lemon
8 ounces (1 cup) sour cream
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 pints (4 cups) fresh blueberries
1/2 cup all purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, softened
Preheat the oven to 350 degrees F. Place 24 paper liners in muffin pans. Kitchen Tip: If using non-stick muffin pans, spray the top of the pan with cooking spray before lining with muffin liners. This will ensure easy clean up and no stick muffin tops.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. The butter sugar mixture will be significantly lighter in color.
With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, lemon zest, lemon juice and milk. Mix to combine.
In a separate bowl, sift together with a whisk the flour, baking powder, and baking soda. The whisk will remove any unwanted clumps without using that pesky sifter. With the mixer on low speed add the flour mixture in increments to the batter and beat until just mixed (about 30-45 seconds).
Fold in the blueberries with a spatula gently and be sure the batter is completely mixed.
In a separate bowl, stir 1/2 cup flour, the brown sugar and cinnamon to make the streusel topping. Cut in butter, using a fork, until mixture is crumbly; set aside.
Scoop the batter into the prepared muffin pans, filling each cup just to the top of the liner. To ensure a consistent muffin each time, use a #20 Cookie Dough Scoop or a 2oz Ice Cream Scoop (appox. 1/4 cup). Sprinkle each muffin with streusel topping. Bake for 15-20 minutes, until the tops lightly browned and a cake tester comes out clean.