Blueberry Muffins

Blueberry Muffins

Servings12 muffins

Ingredients

For the Muffins:

• 2 ½ cup all-purpose flour 300g
• 1 tsp salt
• 2 tsp baking powder
• 1/4 cup butter 56g, unsalted, melted
• 1/4 cup vegetable oil 60mL
• 1 cup whole milk 240ml
• ¾ cup granulated sugar 170g
• 1/4 cup sour cream 60ml
• 2 tsp vanilla extract
• 1 tbsp lemon zest
• 2 eggs room temperature
• 1/4 cup lemon juice 60ml
• 8 oz blueberries fresh or frozen

For the Topping:

• 1/2 cup all-purpose flour 60g
• 1/2 cup granulated sugar 100g
• 1/4 cup salted butter 56g
• 1 pinch salt

Topping:

1.                 Whisk the flour, sugar and salt in a medium bowl then add the cubed butter.

2.                 Use your clean fingers to crumble the butter and flour together until you have a shaggy mixture. I like to press large handfuls together at the end then gently break apart to create a range various sized clumps.

For the Muffins:

1.                 Preheat to 400 degrees F. Prepare your muffin tin by spraying the wells with cooking spray.

2.                 Add the flour, baking powder and salt to a large bowl then whisk together and set aside.

3.                 Toss the blueberries in about a tablespoon of the dry mixture and set aside. This will help prevent them from sinking in the batter. (Optional)

4.                 In medium bowl, add melted butter, oil, milk, sugar, vanilla, eggs, lemon juice, sour cream, and lemon zest then whisk together until combined.

5.                 Pour the wet mixture into the dry then mix until almost combined. Add the blueberries and fold in.

6.                 Transfer batter to your prepared muffin tin filling the wells to the top. Cover with the streusel topping.

7.                 Bake for about 20 minutes at 400F. Let the muffins cool in the tin for at least 10 minutes before removing.

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