Lemon Blueberry Muffins Recipe

Ingredients

For the Muffins:

• 1 ¾ cup flour, plus 1 scant tablespoon for tossing with blueberries
• ¾ cup plus 2 tablespoons granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ teaspoons lemon zest
• ½ cup buttermilk, room temperature
• 2 eggs
• ¼ cup sour cream
• 2 teaspoons vanilla extract
• ½ cup unsalted butter, melted and slightly cooled
• 1 ½ cups fresh blueberries
• 1 tablespoon turbinado sugar, for sprinkling over tops (optional)

For the Sweet Streusel Topping:

• ¼ cup granulated sugar
• 2 tablespoons unsalted butter, melted
• ¼ cup flour
• Pinch salt

Preparation

1. Prepare the Streusel Topping:

   • Combine the granulated sugar and melted butter using a fork. Add the flour and a pinch of salt, mixing until a moist crumble forms. Place in the fridge to keep cold.

2. Preheat Oven:

   • Preheat the oven to 425°F. Mist a jumbo muffin tin (6 wells) with cooking spray or line with paper muffin cups.

3. Prepare Muffin Ingredients:

   • In a large bowl, whisk together 1 ¾ cups flour, ¾ cup plus 2 tablespoons sugar, baking powder, salt, and lemon zest. Set aside.
   • In another bowl, whisk together buttermilk, eggs, sour cream, vanilla extract, and melted butter until smooth.

4. Mix Muffin Batter:

   • Add the wet ingredients to the dry ingredients and gently fold together until barely mixed.
   • Toss the blueberries with the remaining 1 scant tablespoon flour and fold them into the batter gently, taking care not to over-mix.

5. Fill Muffin Tin:

   • Spoon the batter evenly into the muffin tin. Sprinkle each muffin with the prepared streusel topping.

6. Bake:

   • Bake at 425°F for 8 minutes. Reduce the heat to 350°F and bake for an additional 20 minutes, or until the muffins are baked through (total baking time: 28 minutes). Turn the tin halfway through baking if desired.

7. Finish and Cool:

   • While the muffins are still hot, sprinkle the tops with turbinado sugar if using. Let the muffins cool in the tin for 5-10 minutes, then gently remove and cool completely.

Tips & Tidbits

• Fresh Blueberries: Use fresh blueberries for the best flavor. If using frozen, do not thaw them. Toss them with flour as directed and be gentle when folding into the batter to avoid color bleeding.
• Lemon Zest: Use a generous amount of lemon zest to enhance the bright, tangy flavor in the muffins.
• Streusel Topping: While optional, the streusel topping adds a delightful crisp texture and buttery flavor to the muffins.
• Oven Temperature: Start with a higher oven temperature to achieve bakery-style, tall muffins. The initial high temperature helps the muffins rise quickly before lowering the heat to finish baking.

Enjoy your lemon blueberry muffins with a touch of lemony brightness and juicy blueberry goodness!