Blueberry Strusel Muffins
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Blueberry Strusel Muffins
Servings 2 cupcakes
Ingredients
- 1 1/2 sticks unsalted butter
- 1/2 cups sugar
- 3 extra large eggs
- 1 1/2 tsp. vanilla extract
- 8 oz. sour cream
- 1/4 cup milk
- 1 tsp. lemon zest
- 2 1/2 cups AP flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 pint blueberries 1/2 pint for topping
Strusel Topping
- 1/4 cup All purpose flour
- 2 tbsp. butter softened
- 2 tbsp. sugar
- 2 tbsp. brown sugar
- 1 tsp. grated lemon zest
Instructions
Blueberry Muffins
- Preheat the oven to 350° F. Put 22 liners in muffin pans. In an electric mixer with the paddle blade, cream the butter. Add the sugar and cream for about 3 minutes. Add the eggs one at a time. then add the vanilla, sour cream, milk and lemon zest. Sift together the flour, baking powder, baking soda and salt. Add to the mixer on low speed. Fold in the blueberries. Scoop into muffin tins. Top with the strudel mix and bake for 25 minutes or until a toothpick comes out clean. Bon Appetit.
Strusel
- In a bowl add all the ingredients. Mix by hand until fully combined and crumbled.