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Blueberry Buckle Muffins

Moist, crumbly, a kiss of lemon and a sugary crumble topping - what could be better!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
  

For the Muffins

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 egg beaten
  • 1/2 cup milk
  • 1/2 cup sour cream, yogurt or buttermilk
  • 1/3 cup butter melted
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1 1/2 cups fresh blueberries*

The Crumble Topping

  • 1/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 Tablespoons butter

Instructions
 

The Muffins

  • Preheat oven to 400 degrees.
  • Sift together the flour, baking powder, ½ teaspoon salt and ½ cup sugar. Set aside.
  • Combine the egg, milk, sour cream, belted butter, lemon juice and lemon rind.
  • Add egg/milk mixture to the flour mixture, stirring just until combined.
  • Fold in the blueberries.
  • Fill paper-lined muffin cups.

Crumble Topping

  • Combine the topping ingredients, cutting in the cold butter until crumbly.
  • Generously sprinkle topping over each muffin.
  • Bake 20 minutes – or until lightly browned and set.

Notes

*Frozen blueberries can be substituted. Do not defrost. Toss them with several tablespoons flour before folding into the batter to prevent “blueberry bleed“.