Blueberry Bell Muffins with Streusel Topping

Blueberry bell muffins with streusel topping. Photo by KAS.

I worked as a hostess and busser at a restaurant in La Jolla, CA, called The Cottage while I was in high school. It was the closest I’d ever come to working in a real commercial kitchen, and it was also home to daily dozens of the freshest, most delicious breakfast breads. This Blueberry Bell (my nickname) recipe was inspired by the muffins served at The Cottage. I’ve added a streusel topping and lemon zest for even more flavor, and I’ve also upped the blueberry count packing each muffin full of the juicy berries. Cranberries and orange zest would also be great substitutes in this recipe.


Blueberry Bell Muffins with Streusel Topping

Yield: 1½ dozen

Prep Time: 15 min

Cook Time: 25 min


For the muffins:

3½ cups all-purpose flour
1 Tablespoon baking powder
1¼ cups sugar
1 stick butter, softened
3 eggs
1 cup light sour cream
1½ teaspoons grated lemon zest
2¼ cups fresh blueberries

For the streusel topping:

4 Tablespoons cold unsalted butter, diced
¾ cup all-purpose flour
½ cup brown sugar
¼ teaspoon kosher salt
1 teaspoon ground cinnamon


For the muffins:

Preheat the oven to 350ºF.

In a small bowl sift together the flour and baking powder. Set aside.

In a mixmaster, beat together the sugar and butter until well blended.

Add the eggs in one at a time until they are all incorporated.

Mix in the sour cream and the lemon zest.

Slowly add in the sifted flour mixture. Do not over beat.

Gently stir in the blueberries then scoop the batter into a greased cupcake pan.

Top with 1 tablespoon of streusel (recipe below) and then bake the muffins for 20 to 25 minutes.

For the streusel topping:

In a food processor pulse together the butter, flour, sugar, salt and cinnamon until the butter is in small pieces.

Pour the mixture into a bowl and pinch small pieces together until it is a crumbled texture.



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