These are bursting with lemon blueberry flavor and the most moist muffins with their cake like texture, you will ever eat!! Yummm……… FYI… I sometimes use freeze dried blueberries instead of fresh.
Muffins
Yields 24 standard muffins
1/2 Cup butter, softened
1 1/4 Cup granulated sugar
2 Large eggs
1 Tsp vanilla extract
1/2 Cup sour cream
1/2 Tsp salt
Juice of half a lemon
Zest of one lemon
2 Cup all purpose flour
2 Tsp baking powder
1/4 Cup whole milk
1 1/2 Cups blueberries (fresh, frozen or freeze dried)
Heat oven to 375 degrees f.
Cream butter and sugar, Add eggs, vanilla, sour cream, salt, juice and zest. Mix in flour, baking powder and milk. Careful not to over mix. Fold in blueberries.
Oat Crumble Topping
1/2 Cup all purpose flour
1/2 Cup rolled oats
1/4 Cup dark brown sugar
1/4 Cup butter, cold
Pinch of salt
Pinch of cinnamon
*1/4 Cup Chopped nuts (optional)
Mix together and cut butter in until it is pea sized bits.
Scoop into muffin papers or tins 2/3 of the way full. Top each with a tablespoon of crumble topping.
Bake @ 375 for 20 minutes.
Cool on a wire rack.
Lemon Glaze
1 1/2 Cup powdered sugar
Juice of half a lemon
2 – 3 Tbsp whole milk
Whisk together and glaze cooled muffins.
Check out my Blueberry Muffin Video: https://www.youtube.com/watch?v=gLslJf0Dh5c
Enjoy!
~J~
