Delicious blueberry muffins made with fresh summer blueberries. The recipe includes a blueberry drizzle and crumble topping for added flavor. Perfect for brunch or a sweet treat!
1: Make blueberry drizzle and crumble topping first, and set aside.
2: Preheat the oven to 425°F. Add parchment muffin liners to a muffin tin.
3: In a mixing bowl, combine flour, baking powder, and salt.
4: In another mixing bowl, combine butter, sugar, eggs, vanilla, sour cream, half and half, and lemon juice. Mix until well combined and sugar is dissolved.
5: Gently fold the wet ingredients into the dry ingredients until just combined.
6: Sprinkle washed and dried blueberries with 1 tablespoon of flour to coat each one.
7: Fold in blueberries until just combined.
8: Use a cookie scooper to fill the ungreased muffin cups until they hit the brim of the liner.
9: Drizzle a small amount of syrup onto each muffin, then top with crumble mix.
10: Bake at 425°F for 15 minutes, then reduce the heat to 350°F and bake for about 5 more minutes until done.
11: Let cool in the muffin tin for 15 minutes, then transfer to a cooling rack until completely cooled.
