Ingredients:

  • 1 cup (200g) Granulated sugar
  • 2 tbsp Fresh lemon zest
  • 2 cups (250g) All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 2 Large eggs, room temperature
  • 1/2 cup (120g) Full-fat sour cream, room temperature
  • 1/4 cup (60ml) Whole milk
  • 1 tbsp Fresh lemon juice
  • 1 tsp Pure vanilla extract
  • 1.5 cups (190g) Fresh blueberries
  • 1 tsp all-purpose flour (for tossing berries)
  • 1/4 cup flour (for streusel)
  • 1/4 cup sugar (for streusel)
  • 2 tbsp cold butter (for streusel)
  • 1/2 tsp lemon zest (for streusel)

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, combine 1 cup granulated sugar and 2 tablespoons lemon zest. Rub the zest into the sugar with your fingertips until fragrant and the sugar is dampened.
  3. Whisk the melted butter into the lemon sugar. Add the eggs one at a time, followed by the sour cream, milk, lemon juice, and vanilla extract. Whisk until smooth.
  4. In a separate medium bowl, whisk together the 2 cups flour, baking powder, baking soda, and sea salt.
  5. Gently fold the dry ingredients into the wet ingredients using a silicone spatula. Stop when just a few streaks of flour remain.
  6. Toss the blueberries with 1 teaspoon of flour, then gently fold them into the batter.
  7. In a small bowl, combine streusel ingredients (flour, sugar, cold butter, zest) until crumbly. Top each muffin with the streusel.
  8. Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15-17 minutes until a toothpick comes out clean.