Blueberry Muffins
My bakery-style Blueberry Muffins come topped with a buttery brown sugar streusel that takes their flavor over the top.
Sift together:
2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 T. cornstarch
Add the blueberries, mix gently to coat them. 1 cup blueberries (fresh or frozen)
Combine wet ingredients until smooth, and combine with the dry ingredients. 1/2 cup butter, melted 2 eggs 1/2 cup sourdough starter discard 3 T. sour cream or Greek yogurt 1 teaspoon vanilla extract
Note: If the batter is too stiff, add 1-2 T. milk to thin it down. Cover the bowl and let the batter rest for 15 minutes.
Crumb topping:
1/2 cup all-purpose flour 1/2 cup granulated sugar 3 T. butter, melted 1 T. lemon zest (optional)
Recipe Source: Tina Butler from Mommy's Kitchen
Divide the dough evenly into 12 prepared muffin cups and add the crumb topping. Press the topping gently into the batter.
Preheat oven to 375°F. Prepare a muffin pan with cupcake liners. Bake at 375°F for 10 minutes, then lower the temperature to 350°F. Bake for 20-25 minutes until the muffin centers bounce back when lightly pressed.
Yields 12 muffins. I doubled this recipe.
- Cool these delightful bakery-style muffins on a rack.
These were a huge hit with everyone! Happy baking.
