1 1/2 cup all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
5 Tbsp unsalted butter, softened plus more for pan
2/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 lemon, zested
1 cup sour cream
1 heaping cup blueberries
2 Tbsp butter, softened
1/2 cup light brown sugar
1/3 cup all-purpose flour
Demerara, turbinado or other coarse sugar (optional)
Preheat oven to 350 F
Butter a 12 muffin pan
Combine first five ingredients and whisk briefly. Set aside. Cream together butter and sugar. Add egg and mix until incorporated. Add vanilla extract and lemon zest and mix until incorporated. Add sour cream and mix until incorporated. Add dry ingredients and mix until just incorporated. Fold in blueberries.
Fill muffin cups 3/4 full with batter.
Combine butter, brown sugar and flour and mix with fingers until crumbly. Crumble on top of muffin batter and then sprinkle coarse sugar (optional) on top.
Bake in preheated oven for 18-20 minutes or until a toothpick inserted into center of muffin comes out clean.
Allow to cool at least 10 minutes before enjoying.
Heading home from Greenville today, we stumbled upon a patch of wild Maine blueberries! It is the peak of season and we all greedily filled our bag together, talking the whole time about what we would do with our treasure when we returned home.
After some debate, we all agreed that we should make blueberry muffins. It was late in the day and we were all thinking about breakfast the next morning, not to mention an after dinner treat.
It took us quite a while to fill our bag, mostly because half the fun of picking wild berries is tasting them as you go! Finally, we had enough to make a batch of muffins and a few extra because we knew we would not be able to resist temptation, even on the short drive home.
When we arrived home, we rinsed the berries and laid them out on a dry towel before picking through to remove any stems or foreign particles. Then, I fired up the oven and mixed the batter. My wife and son helped fill the muffin dish and then sprinkle the topping on. We put the pan in the oven and eagerly waited while it performed it’s magic.
When the muffins were finally ready, they were so good it was difficult to not eat them all on the spot! They came out moist with a crunchy topping, even the next day. I am so glad I wrote down this recipe. These are the best blueberry muffins I have ever eaten!