Lemon Blueberry Muffins with Crumble Topping

Lemon Blueberry Muffins with a Lemon Crumble Topping ~ Plump, ripe blueberries and tart, fresh lemon juice are the stars in these wonderfully moist, sour cream muffins. Not overly sweet, these muffins are terrific with, or without, the bright lemon glaze.
I think I’ll start a new recipe category titled “if I owned a B&B.”  Personally, I’m not a big fan of staying in the traditional Bed & Breakfast, and I would never want to own one. But I like the idea and the kind of recipes they serve their guests at breakfast.  What’s really funny is that I do kind-of own a B&B.  We only have a few guests at a time, one or two every other month or so, and it’s usually a relative passing through the DC area.  Washington DC makes for a great family vacation so we play tour guide from time to time too.  We try to feed our guests a decent breakfast and point them in the right direction to see the sights, and of course we have terrific rates!

These wonderful lemony muffins stuffed full of juicy blueberries are now in Tricia’s B&B cookbook and the next time we have guests, they can expect these to be served at breakfast!  (I wonder if I’ll get any reservations now!)

Blueberry muffins have always been a favorite of mine, and it’s hard to improve on a simple Classic Blueberry Muffin recipe.  But … I think I did!  These are really, really good with a just-right texture, lots of lemon all around and the crumble top is a wonderful touch.  If you like bakery style muffins,  you’re going to love these!

Ingredients

• For the muffins:
• 2 1/2 cups unbleached, all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 cup granulated sugar
• 1 cup sour cream (8-ounces)
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (about 1 lemon)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 large eggs, lightly beaten
• 1 1/2 cups fresh blueberries
• For the crumble topping:
• 4 tablespoons unsalted butter, melted
• 3/4 cup unbleached all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon fresh lemon juice
• zest of 1 lemon
• For the lemon glaze:
• 1/2 cup powdered sugar
• juice of 1/2 a lemon (more or less)

Instructions
For the muffins:

1. Preheat oven to 400 degrees F.  Lightly grease 18-20 muffins cups with vegetable spray or add cupcake liners.  Set aside
2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and 3/4 cup of granulated sugar.  Make a well in the center.
3. In a small mixing bowl, combine the sour cream, melted butter, vanilla, lemon zest and lemon juice.  Add the lightly beaten eggs and fold together until blended using a rubber spatula.  Add the sour cream mixture to the flour and sugar.  Stir until the dry ingredients are moistened.  Gently fold in the blueberries.  Spoon the batter into the prepared muffin tins, filling each about three-fourths full.  Allow the muffins to rest at room temperature for 15 minutes before baking or topping with the crumble mixture.
4. ......................................

for full recipes please see : www.savingdessert.com

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