Bakery Style Lemon Blueberry Muffins
These Bakery Style Lemon Blueberry Muffins look and taste like something you'd would buy at a gourmet bakery! The only difference is they're even better!!!
Servings 7 Jumbo Muffins
For the Muffins
- 2 cups + 1 Tablespoon All purpose Flour
- 3/4 Cup Sugar
- 1/2 teaspoon Baking soda
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1 cup Sour cream
- 2 Tablespoons Milk
- 4 Tablespoons Lemon juice ,freshly squeezed, about 1 lemon
- 1/4 Cup Canola oil
- 1 Large Egg
- Lemon Zest ,from 1 lemon
- 1 teaspoon Vanilla extract
- 1 1/2 Cups Fresh blueberries
For the Crumb Topping
- 1 Tablespoon cold butter
- lemon zest ,from 1 lemon
- pinch of salt
- 2 Tablespoons Sugar
- 1 1/2 Tablespoons Flour
For the Muffins:
Toss Blueberries with 1 Tbs of flour in a small bowl and set aside. ( This helps prevent them from sinking to bottom of muffin when baking.)
Combine the 2 cups of flour with sugar, baking soda, baking powder and salt in a large bowl. Set aside.
Stir the sour cream, milk, lemon juice, canola oil, egg, vanilla and lemon zest together in a medium bowl.
Pour wet ingredients into dry and combine.
Gently fold in the blueberries.
Fill muffin tin with about 3/4 full then sprinkle each with topping. Bake for 10 minutes on the middle rack of the oven then raise the rack up a notch and bake for about another 10-15 minutes or until tooth pick comes out clean.
Serving: 1muffin | Calories: 541kcal | Carbohydrates: 86g | Protein: 9g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 218mg | Potassium: 258mg | Fiber: 3g | Sugar: 30g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 95mg | Iron: 4mg