Blueberry Muffins Blueberry Muffins 2 cups flour, plus 1 tbs for dusting blueberries with 2 tsp baking powder 1/2 tsp salt 1 1/4 cup sugar 1 stick of butter, melted and cooled 2 eggs 2 tsp vanilla extract 1 tsp lemon juice 1/3 cup half and half 1/3 cup sour cream 1 1/2 cups fresh blueberries Blueberry drizzle 1/2 cup blueberries 1 tbsp sugar 1 tsp lemon juice Add everything to a saucepan, and bring to boil, stirring frequently. Reduce to a simmer and break apart berries with a spoon until all berries have burst about 8 minutes. Let cool. Crumble topping 1/4 cup flour 1/4 cup brown sugar Zest of 1/2 lemon 3 tbs melted butter Combine the dry ingredients, and mix well. Pour in melted butter and mix until it looks like small peas. Set aside. Muffins Make blueberry drizzle and crumble topping first, and set aside. Preheat the oven to 425. Add parchment muffin liners to a muffin tin. In a mixing bowl combine flour, baking powder, and salt. In another mixing bowl combine butter, sugar, eggs, vanilla, sour cream, half and half, and lemon juice. Mix until well combined and sugar is dissolved. Gently fold the wet ingredients into the dry ingredients until just combined. Sprinkle washed and dried blueberries with 1 tbs flour, to coat each one. This will help them distribute evenly in the muffins and not sink to the bottom. Fold in until just combined. Use a cookie scooper to fill the ungreased muffin cups, filling them until it hits the brim of the liner. Drizzle a small amount of the syrup onto each muffin, then top with the crumble mix onto each one. Bake a 425 for 15 minutes, then reduce heat to 350 and bake for about 5 more minutes until done, and the topping is just turning golden brown. Be careful not to overbake, it will burn easily. Let cool in the muffin tin for 15 minutes, then transfer to a cooling rack until completely cooled. Makes 12 muffins LTKFamily