Zoe Francois' Blueberry Muffins

Blueberry Muffins

byZoë François
Total 1 hour
Active 30 mins
Makes 12 muffins
Streusel Topping:
  • 1/2 cup (65 grams) all-purpose flour
  • 1/2 cup (100 grams) packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1/4 cup (57 grams) unsalted butter, at room temperature
Blueberry Muffins:
  • 1 3/4 cups (225 grams) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 6 tablespoons (86 grams) unsalted butter, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons (30 grams) brown sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 1 large egg plus 1 large egg yolk, at room temperature
  • 1/2 cup plus 2 tablespoons (135 grams) sour cream
  • 1 1/2 cups (175 grams) blueberries, fresh or frozen, plus more for topping
    1. Preheat oven to 375°F.
    2. Prepare the streusel topping: Combine all the ingredients in a bowl and mix with your fingertips until it turns into small uniform clumps. Refrigerate until ready to sprinkle on muffins.
    3. Prepare the blueberry muffins: Whisk together the flour, baking powder, baking soda, and salt in a bowl, and set aside.
    4. In a stand mixer fitted with a paddle attachment, cream the butter, sugars, and lemon zest together on medium speed until light and fluffy, about 4 minutes. Add vanilla. Add the egg and yolk, one at a time, mixing on low just until combined. It may seem a bit curdled, because it is a lot of liquid to add to that amount of butter. It will all come together in the end.
    5. Add half the flour mixture and half the sour cream. Mix on low until combined. Add the remaining flour and sour cream. Mix on low until just combined.
    6. Fold the blueberries into the batter with two or three gentle stirs.
    7. Prepare a muffin tin with 12 regular-sized muffin liners. Scoop batter into the muffin liners.
    8. Top each muffin with a few extra blueberries, then sprinkle the streusel topping over the muffins. Bake for 20 to 25 minutes or until golden brown and a tester comes out with moist, but not wet, crumbs. Cool slightly and serve warm or at room temperature.