Blueberry Streusel Muffin Tops
These blueberry streusel muffin tops have crisp, golden edges, a soft center, and a thick layer of lemon-zest streusel. You get the best part of a blueberry muffin, without the stump.
Servings: 12 muffin tops
Calories: 453kcal
Equipment
Ingredients
Streusel Topping
- ½ cup unsalted butter, melted 113.5 g
- 1 ½ cups all-purpose flour 187.5 g
- ½ cup granulated sugar 100 g
- ¼ teaspoon kosher salt 1.5 g
- 1 tablespoon lemon zest 6 g
Muffin Batter
- 2 ½ cups all-purpose flour 312.5 g
- 1 cup granulated sugar 200 g
- 1 tablespoon baking powder 12 g
- ¼ teaspoon kosher salt 1.5 g
- ½ cup unsalted butter, melted 113.5 g
- 1 cup sour cream 230 g (Greek yogurt or buttermilk can be substituted)
- ¼ cup milk 61 g
- 2 large eggs 100 g
- 1 ½ teaspoons vanilla extract 6 g
- 2 cups fresh blueberries 296 g (or 1 ½ cups frozen wild blueberries)
Instructions
- Make the streusel: Stir the melted butter, flour, sugar, salt, and lemon zest together with a fork until crumbly.
- Heat the oven to 425°F. Lightly grease your muffin top pans with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- In a large measuring cup, whisk the melted butter, sour cream, milk, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just mostly combined. A few streaks of flour should remain.
- Gently fold in the blueberries.
- Divide the batter among the 12 wells of the muffin top pan and sprinkle the streusel evenly over each.
- Bake at 425°F for 5 minutes. Without opening the oven door, reduce the heat to 350°F and bake for about 15 more minutes, until a toothpick inserted in the thickest part comes out clean.
Notes
- Don't overmix, or the berries will bleed, and the muffin tops will get tough.
- Use frozen wild blueberries straight from the freezer to limit color bleeding.
- Bake right after mixing for the best domed tops.
- Store at room temperature, loosely covered, for 1 to 2 days, in the refrigerator for up to about 1 week, or in the freezer for several weeks. Microwave frozen muffin tops for 30 to 45 seconds to thaw.
Nutrition
Calories: 453kcal | Carbohydrates: 62g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 121mg | Potassium: 214mg | Fiber: 2g | Sugar: 29g | Vitamin A: 659IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg