Lemon Blueberry Muffins

1. Plump, ripe blueberries and tart lemon juice are the stars in these wonderfully moist sour cream muffins. Not overly sweet, these muffins are terrific with or without the bright lemon glaze

   Course: Breakfast

   Servings: 18 Muffins

   Author: Tricia
   Ingredients

   For the muffins:

   • 2 1/2 cups unbleached, all-purpose flour
   • 1/2 teaspoon salt
   • 2 1/2 teaspoons baking powder
   • 1/4 teaspoon baking soda
   • 3/4 cup granulated sugar
   • 1 cup sour cream (8-ounces)
   • 1/2 cup unsalted butter, melted and cooled
   • 1 teaspoon vanilla extract
   • 1 tablespoon lemon zest (about 1 lemon)
   • 1/4 cup fresh lemon juice (about 2 lemons)
   • 2 large eggs, lightly beaten
   • 1 1/2 cups fresh blueberries

   For the crumble topping:

   • 4 tablespoons unsalted butter, melted
   • 3/4 cup unbleached all-purpose flour
   • 1/3 cup granulated sugar
   • 1 tablespoon fresh lemon juice
   • zest of 1 lemon

   For the lemon glaze:

   • 1/2 cup powdered sugar
   • juice of 1/2 a lemon (more or less)
   Instructions

   For the muffins:

   1. Preheat oven to 400 degrees F.  Lightly grease 18-20 muffins cups with vegetable spray or add cupcake liners.  Set aside

   2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and 3/4 cup of granulated sugar.  Make a well in the center.

   3. In a small mixing bowl, combine the sour cream, melted butter, vanilla, lemon zest and lemon juice.  Add the lightly beaten eggs and fold together until blended using a rubber spatula.  Add the sour cream mixture to the flour and sugar.  Stir until the dry ingredients are moistened.  Gently fold in the blueberries.  Spoon the batter into the prepared muffin tins, filling each about three-fourths full.  Allow the muffins to rest at room temperature for 15 minutes before baking or topping with the crumble mixture.

   For the crumble topping:

   1. While the muffins are resting, prepare the crumble topping.  Melt 4 tablespoons butter in a small bowl in the microwave.  Add the flour, sugar, lemon juice and zest.  Mix with a fork to combine.  Sprinkle the topping (leaving some pieces in larger clumps) evenly on top of the unbaked muffins.   Bake the muffins at 400 F for 18 minutes or until golden brown.  Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool.  Drizzle with a lemon glaze if desired.  Great served barely warm or at room temperature.

   For the lemon glaze:

   1. Whisk together the powdered sugar and lemon juice.  Drizzle over the muffins just before serving.

   Recipe Notes

   These muffins are best served the day they are made but keep well a day or two in an airtight container at room temperature.

   Drizzle with glaze just before serving for best results

   This recipe has not been tested with frozen blueberries

source:allrecipes.com