Lemon Blueberry Muffins
Ingredients
4 cups all purpose flour
1 3/4 cups sugar
2 1/2 tablespoons baking powder
1 teaspoon salt
2 tablespoons lemon juice powder
1 2/3 cups whole milk
4 large eggs
1 1/2 tablespoons vanilla extract
17 tablespoons unsalted butter, melted
2 cups blueberries, frozen or fresh
1 teaspoon lemon zest
Crumble Topping:
1 3/4 cups all purpose flour
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon lemon juice powder
1/2 teaspoon lemon zest
1 teaspoon blueberry powder
9 tablespoons unsalted butter, cubed
Directions
Preheat the oven to 375 degrees.
In a large bowl combine the dry ingredients for the muffin mixture: all purpose flour, sugar, baking powder, salt, and lemon juice powder.
In a smaller bowl combine the wet ingredients for the muffin mixture: milk, eggs, and vanilla.
Form a small well in the center of the dry mixture and pour in the wet mixture.
Using a rubber spatula, gently fold the wet ingredients into the dry ingredients.
Slowly pour the melted butter into the batter. Fold in with the rubber spatula.
Toss the blueberries in enough flour to lightly coat them.
Fold the blueberries into the batter until just combined.
Add in the lemon zest and gently fold to combine.
Using a jumbo cookie scoop fill each muffin well with one scoop of batter.
In a medium sized bowl, add all the crumble ingredients: flour, sugar, brown sugar, cinnamon, salt, lemon zest, lemon juice powder, blueberry powder, and butter.
Using your fingers incorporate the butter with the rest of the crumble ingredients until the mixture resembles wet sand. You can watch me do this here.
Generously sprinkle the crumble topping over each muffin. I usually use 3-4 tablespoons per muffin.
Bake the muffins in a 375 degree oven for 28-32 minutes. Use a toothpick to dip into the center of a muffin to test for doneness. It should come out clean.
Let the muffins cool for 5 minutes in the pan and then remove them and place on a rack to cool for another 5 minutes. Enjoy warm or room temperature.
If you are making these to store in the freezer, cool them to room temperature and then wrap each one individually in plastic wrap and store in a freezer ziplock bag for up to two months.
