Servings 18 muffins
Ingredients
For the muffins:
- 3 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 1/4 cups sugar
- 1 stick butter, softened
- 3 eggs
- 1 cup light sour cream
- 1 1/2 teaspoons grated lemon zest
- 2 1/4 cups fresh blueberries
For the streusel topping:
- 4 Tablespoons cold unsalted butter, diced
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
Instructions
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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