Blueberry Streusel Muffins
 
Makes 12
Ingredients
  • ⅓ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • 3 tablespoons sour cream, room temperature
  • 2 tablespoons firmly packed light brown sugar
  • 1 large egg, room temperature
  • ½ teaspoon tightly packed lemon zest
  • 1 tablespoon fresh lemon juice, room temperature
  • ½ teaspoon vanilla extract
  • 1 cup plus ½ teaspoon all-purpose flour, divided
  • 3 tablespoons finely ground graham cracker crumbs
  • 1¼ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup fresh blueberries, divided
  • All-vegetable shortening
  • Lemon Zest Streusel (recipe follows)
Instructions
  1. In a medium bowl, whisk together granulated sugar, melted butter, sour cream, brown sugar, egg, lemon zest and juice, and vanilla.
  2. In a large bowl, whisk together 1 cup flour, graham cracker crumbs, baking powder, and salt. Fold in sugar mixture just until dry ingredients are moistened and a few dry streaks remain.
  3. In another medium bowl, toss together ¾ cup blueberries and remaining ½ teaspoon flour. Fold blueberry mixture into batter. (Batter will still be lumpy; do not overmix). Cover and refrigerate for 30 minutes or up to overnight.
  4. Preheat oven to 400°. Grease a small 12-cup cast-iron muffin pan* with shortening.
  5. Divide batter among prepared muffin cups (about ⅓ cup each), spreading into an even layer. Press remaining ¼ cup blueberries into top of batter. Sprinkle Lemon Zest Streusel on top.
  6. Bake until a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan for 15 minutes. Gently loosen and pick up each muffin; return muffins to cups, and let cool for 20 minutes. (This helps prevent muffins from sticking to pan; once completely released, further cooling in pan gives any muffins with soft fruit in the bottom more structure before complete removal.) Remove from pan. Serve warm or let cool completely on a wire rack.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blueberry-streusel-muffins/