Blueberry crumble muffins
My favorite type of muffins are the ones that spill over the tops of the liners: the muffin tops.
To quote the hilarious Elaine from the t.v. show Seinfeld, “it’s crunchy, it’s explosive, it’s where the muffin breaks free of the pan and sorta does it’s own thing.”
I couldn’t have said it better myself.
These lemon blueberry crumble muffins are exactly that. They are loaded with blueberries, refreshingly bright with lemon, and the crumble adds an echoing crunch that can be heard across the room.
Also this is your friendly reminder that muffins can be enjoyed anytime of the day, not just breakfast. Even my Cardamom orange cranberry muffins.
Baker’s note: How do I get the bloomed or domed muffin top?
There’s a few ways to go about this.
Increase the overall bake temperature. I would suggest no more than 400°F.
Increase the bake temperature for the first five minutes, and then turn down the temperature for the remainder of the bake.
A higher oven temperature will cause the outside of the muffin to rise and set faster. Leaving the inside to cook at a more gradual pace.
You also want to fill your liners all the way to the top! Usually we’re told to fill the liners two or half way but you want to have an “overflow” of batter so that the muffins can dome.
Blueberry crumble muffins
Ingredients
- 1 ¼ cups (270g) all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (100g) white granulated sugar
- ¼ cup (57g) unsalted butter, softened
- 1 large egg
- 2 Tbsp milk
- 3 Tbsp sour cream
- 1 Tbsp lemon juice
- 1 cup (150g) blueberries (fresh or frozen)
- 2 medium lemons
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (30g) all purpose flour
- ¼ cup (50g) white granulated sugar
- ½ tsp lemon zest
- ¼ cup (25g) quick oats
- ½ cups (50g) powdered sugar
- 1 Tbsp Lemon juice
Instructions
- Place the oven rack in the middle of the oven. Preheat to 425°F.
- Line seven cups of a muffin pan with liners, and lightly grease with cooking spray.
- Prepare the streusel topping by mixing together the melted butter, flour, sugar, lemon zest, and quick oats. Set aside.
- In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- In another medium bowl cream together sugar, lemon zest, and egg butter until fluffy.
- Add in the egg, orange juice, and sour cream and mix until all ingredients are incorporated.
- Add in flour mixture, and mix until just combined.
- Fold in blueberries until each berry is coated in batter.
- Scoop batter into lined muffin cups filling to the top.
- Sprinkle each muffin with the streusel mixture. Try and cover all the tops completely.
- Bake muffins for 5 minutes at 425°F, then turn the oven down to 350°F and bake for and additional 20-25 minutes.
- Muffins are done when tops are browned and when a tester or toothpick inserted comes out clean (a few crumbs are okay).
- Let muffins cool in the pan for 10 minutes before transferring to a wire rack to completely cool.
Muffins can be stored in an airtight container for up to 2 days room temp, or the fridge for up to a week.
