📝 About This Recipe
Experience the quintessential American breakfast classic: a muffin that boasts a towering, golden-brown dome and a tender, buttery crumb. This recipe utilizes a high-temperature start to achieve that signature bakery height, while a hint of lemon zest and a crunchy cinnamon streusel elevate the sweet, bursting blueberries. These muffins aren't just a quick bread; they are a comforting, fruit-forward masterpiece perfect for any morning ritual.
🥗 Ingredients
Cinnamon Streusel Topping
- 1/2 cups All-purpose flour
- 1/3 cups Light brown sugar (packed)
- 3 tablespoons Unsalted butter (cold, cubed)
- 1/2 teaspoons Ground cinnamon
Muffin Batter
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoons Sea salt
- 2 Large eggs (at room temperature)
- 1/2 cups Sour cream (full fat, at room temperature)
- 1/2 cups Whole milk
- 1/2 cups Unsalted butter (melted and slightly cooled)
- 2 teaspoons Vanilla extract (pure Madagascar vanilla preferred)
- 1 tablespoon Fresh lemon zest (from about 1 large lemon)
- 1.5 cups Fresh blueberries (rinsed and dried thoroughly)
👨🍳 Instructions
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1
Preheat your oven to 425°F (218°C). This high initial heat is the secret to creating steam and lift for tall muffin tops. Line a 12-cup muffin tin with paper liners or grease generously with butter.
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2
Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Use a pastry cutter or your fingers to work in the cold, cubed butter until the mixture resembles coarse, pea-sized crumbs. Set aside in the refrigerator.
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3
In a large mixing bowl, whisk together the 2 cups of flour, baking powder, and sea salt. Ensure there are no large clumps of flour.
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4
In a separate medium bowl, rub the lemon zest into the granulated sugar with your fingertips until the sugar is fragrant and damp. This releases the citrus oils for maximum flavor.
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5
Add the eggs to the lemon sugar and whisk vigorously until pale and slightly frothy, about 1 minute.
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6
Whisk in the melted butter, sour cream, milk, and vanilla extract until the wet ingredients are completely smooth and emulsified.
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7
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, fold the ingredients together gently.
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8
Stop folding when a few streaks of flour still remain. It is vital not to overmix, as this develops gluten and results in a tough muffin.
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9
Toss the blueberries with a teaspoon of flour (to prevent sinking) and gently fold them into the batter until just distributed.
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10
Divide the batter evenly among the 12 muffin cups. They should be filled nearly to the very top.
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11
Generously sprinkle the chilled streusel topping over each muffin, pressing down very lightly so it adheres to the batter.
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12
Place the tin in the oven and bake at 425°F for exactly 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C).
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13
Continue baking at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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14
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack. This prevents the bottoms from becoming soggy from steam.
💡 Chef's Tips
Don't overmix the batter; lumps are your friend for a tender crumb. Use room temperature eggs and sour cream to ensure the batter emulsifies properly without curdling. If using frozen blueberries, do not thaw them; toss them in flour and add them directly to the batter to prevent the juice from streaking. The 'High-to-Low' oven temperature trick is essential for achieving professional-looking, domed tops. Measure your flour using the 'spoon and level' method rather than scooping directly with the cup to avoid a dense muffin.
🍽️ Serving Suggestions
Serve warm with a generous pat of salted cultured butter. Pair with a hot cup of Earl Grey tea or a dark roast coffee. Drizzle with a simple lemon juice and powdered sugar glaze for extra sweetness. Serve alongside a bowl of Greek yogurt and honey for a complete breakfast. Enjoy as an afternoon snack with a cold glass of almond milk.