It's such a beautiful day outside today, which motivated me to make a breakfast that my family and I could sit down and enjoy on our back porch. Besides just looking beautiful, these muffins are moist, fragrant, and fluffy. Try them out!
What you'll need:
For the Muffins:
- 1 + 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/3 cup + 2 Tbsp canola oil
- 1 large egg
- 2 Tbsp sour cream
- 1 + 1/2 cups fresh blueberries (if using frozen, rinse the berries first)
- 1 Tbsp lemon zest
For the Crumb Topping:
- 1/3 cup all-purpose flour
- 1 + 1/2 Tbsp granulated sugar
- 2 + 1/2 Tbsp chilled butter, diced
- 1 + 1/2 Tbsp turbinado sugar
What to do:
1. Preheat oven to 400 degrees F. Line a muffin tin with papers
2. For the crumb topping: In a food processor, combine the butter, flour, and granulated sugar. Pulse until combined, about 4 times. Transfer the mixture to a small bowl, and stir in the turbinado sugar. Set aside.
3. For the muffins: In a medium bowl, combine the flour, baking soda, baking powder, and salt. In a separate medium bowl, whisk together the sugar, buttermilk, sour cream, canola oil, egg, and lemon zest. Combine the wet ingredients with the dry ingredients, stirring only until incorporated. Overstirring will result in tough muffins!
4. Fold in the blueberries. Evenly distribute the muffin batter amongst the lined muffin pan. Allow the batter to rest for ten minutes (don't skip this, or your muffins will not rise!)
5. After the batter has rested, evenly distribute the crumb topping on top of the muffins (about 1 Tbsp per muffin). Bake the muffins for about 18-20 minutes or until golden brown. Allow to cool in the muffin pan for about 5-10 minutes, and then transfer to a wire rack.
Enjoy!!
Enjoy!!
