Blueberry Lemon Crumble Muffins
Delicious, crunchy blueberry muffins with a zest of lemon for freshness.
Makes 12 Muffins | Prep Time: 20 minutes | Cook Time: 30 minutes
INGREDIENTS
Dry ingredients:
2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ salt
1 tablespoon corn starch
zest from one lemon
1 cup blueberries (fresh or frozen)
Wet ingredients:
8 tablespoons melted butter
2 large eggs
½ cup sourdough starter discard
3 tablespoons sour cream
1 teaspoon vanilla extract
For the crumb topping:
4 tablespoons melted butter
⅔ cup granulated sugar
⅔ cup all purpose flour
INSTRUCTIONS
Preheat the oven to 350˚F. Line a 12 count muffin tin with paper liners or butter generously to prevent sticking.
Assemble the crumb topping by adding melted butter, flour and sugar to a bowl and mixing until it becomes a thick crumble. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, corn starch, lemon zest and salt. After everything is well incorporated, add the blueberries and gently toss the mixture to coat the berries. Set aside.
In a medium mixing bowl, whisk melted butter, eggs, discard, sour cream and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients until just combined. (You can add 1-2 tablespoons of milk if the batter seems too thick.)
Add a bit of the crumble mixture to the bottom of each muffin liner to loosely cover the bottom of each liner. (Not too much - remember, you need this for the top of the muffins, too. A little less than one half of the mixture.) Pour the batter into each muffin tin, forming 12 muffins. Sprinkle the remaining crumble mixture on top of each muffin, gently pressing the crumble into the batter.
Bake for 30-35 minutes or until a toothpick comes out clean. Let the muffins cool in the tin for 15-20 minutes before enjoying.
NOTES
These muffins can be stored in an air-tight container for up to 5 days.
Freeze the muffins for up to 3 months.
