Blueberry Crumble Muffins
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Blueberry Crumble Muffins
Yield: about 6 jumbo or 12 standard muffins
Crumble:
1 cup unbleached all-purpose flour
2/3 cup granulated sugar
4 ounces unsalted butter, melted
Muffin:
1-3/4 cups unbleached all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla bean paste
2 cups blueberries, fresh or defrosted + 1 teaspoon all-purpose flour
Preheat the oven to 350°F. Line cupcake pans with paper liners or cooking spray. Make the crumb topping by whisking together 1 cup flour, 2/3 cup granulated sugar and lemon zest. Add the melted butter and continue stirring until the mixture is crumbly. Set aside.
In the bowl of a stand mixer with a paddle attachment, add the remaining flour, remaining granulated sugar, baking powder, baking soda and salt. Mix until all dry ingredients are incorporated. In a separate bowl, whisk together the eggs, sour cream and vanilla until well blended. With the stand mixer on the stir setting, slowly add the sour cream mixture. Increase speed to medium and mix until smooth and fluffy, about 2 minutes. Toss blueberries with 1 teaspoon flour and fold into the batter. Using a portion scoop, add batter into prepared pan, 3/4th full (3 oz for jumbo and 1 1/2 oz for standard). Sprinkle the crumb topping evenly on top of each muffin.
Bake until the topping is golden brown, and a cake tester or toothpick inserted into the center of the cake comes out clean, about 20 to 35 minutes. Let muffins cool in the pan for 10 minutes. Transfer muffins to a wire rack to finish cooling. Serve at room temperature or toast in a 350°F oven until warm.
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