Lemon Poppy Seed Blueberry Sour Cream Muffins
Lemon poppy seeds muffins that include blueberries, are made with sour cream, and topped off with a crumble topping with maple syrup and spices.
Servings 12 muffins
Ingredients
For the crumble topping
- ⅓ cup all-purpose flour
- ¼ cup white whole wheat flour
- 2 tbsp brown sugar
- ¼ tsp cinnamon
- ¼ tsp nutmeg freshly grated
- pinch kosher salt
- 3 tbsp butter melted
- 2 tbsp pure maple syrup
For the muffin batter
- ½ cup sour cream
- ¼ cup mild cooking oil
- 1 egg
- 1 ⅓ cups all-purpose flour
- ⅔ cup brown sugar
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 cups fresh blueberries
- 2 tbsp poppy seeds
- zest 1 lemon
Instructions
To make the topping
- Combine the flours, sugar, spices, and salt in a mixing bowl.
- Add in the melted butter and maple syrup.
- Mix until the crumble forms and set aside.
To make the muffins
- Preheat your oven to 350 degrees.
- Combine all the dry ingredients (flour, sugar, poppy seeds, lemon zest, baking soda, and salt) in a large bowl.
- In another bowl, combine the wet ingredients - oil, sour cream, and egg.
- Pour the wet ingredients on to the dry ingredients, then add the blueberries.
- Mix to just bring the batter together. Don’t not over mix the batter. If there are a few lumps don’t worry about it, they will work themselves out.
- Place 12 muffin liners into your muffin pan. Distribute the batter evenly in the 12 cups.
- Evenly distribute the crumble topping onto each muffin.
- Bake for about 20 to 25 mintues, until golden brown on top and cooked all the way through. Remove from pan as soon as you can handle them.