Ingredients
For the Muffins:
2 cups blueberries
2 teaspoons lemon juice
1/2 teaspoon lemon zest
1 cup sugar
2 cups all-purpose flour (unbleached)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons butter (unsalted, melted)
2 tablespoons vegetable oil
1/4 cup sour cream
3/4 cup buttermilk
1 teaspoon vanilla extract
2 eggs (1 if they are extra large)
For the Topping:
⅓ cup brown sugar
¼ cup flour
½ teaspoon vanilla extract
2 tablespoons butter (melted)
½ teaspoon cinnamon
Preparation
Gather the ingredients
Combine the blueberries, lemon juice, lemon zest, and ¼ cup of the sugar in a small bowl. Cover and allow to sit for 20 minutes to macerate.
While the blueberries are sitting, preheat the oven to 400°F.
Mix together the flour, baking powder, baking soda, and salt in a large bowl.
In a mixing cup or bowl combine the melted butter, vegetable oil and remaining sugar. Whisk until slightly creamy.
Then add in the sour cream, buttermilk, vanilla extract, and eggs. Whisk until smooth.
Incorporate the wet mixture into the dry mixture in the large bowl until there are no pockets of dry mixture remaining.
Gently fold in the berries along with the sugar and juices.
Line 2 muffin pans with liners and fill each liner ¾ of the way full.
For the topping, mix together the topping ingredients in a small bowl with a fork until large crumbles form.
Top the muffin batter with an equal amount of the muffin topping.
Bake in the center of the oven for 5 minutes. Then lower the oven temperature to 350°F and finish baking until the tops are golden brown and then center comes out clean when pricked with a toothpick.
Serve while still warm.
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How can you prevent flat muffins?
Bake at a higher temperature first, then reduce to 350°F after 5 minutes to prevent burning. Fill muffin tins only ¾ full to keep centers from sinking.
PRODUCT IN THIS RECIPE:
Olivivero IQF Blueberry