Blueberry Muffins with Streusel Topping - The Flavor Bender

Name: Blueberry Muffins with Streusel Topping - The Flavor Bender
Ingredients: 340 g AP flour (2 ¾ cups); 1 tbsp baking powder (3 tsp); ¼ tsp sea salt; ½ tsp nutmeg; 280 g wild blueberries (200 g regular blueberries); 2 tsp lemon zest; 150 g butter (10 ½ tbsp, melted); 170 g sugar (¾ cup + 1 ½ tbsp); 2 eggs; 180 g sour cream (¾ cup buttermilk or milk or yogurt or cream can be substituted for the sour cream); 2 tsp vanilla extract; 60 g AP flour (½ cup); 200 g brown sugar (1 cup); Zest from 1 lemon; 115 g unsalted butter, chilled and cubed (1 stick); Generous pinch of sea salt; 100 g chopped almonds (optional)

"Perfect homemade Blueberry Muffins topped with a crunchy lemon streusel topping! Quick and easy recipe with perfect results each time...."

INGREDIENTS

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340 g AP flour (2 ¾ cups)

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1 tbsp baking powder (3 tsp)

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¼ tsp sea salt

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½ tsp nutmeg

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280 g wild blueberries (200 g regular blueberries)

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2 tsp lemon zest

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150 g butter (10 ½ tbsp, melted)

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170 g sugar (¾ cup + 1 ½ tbsp)

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2 eggs

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180 g sour cream (¾ cup buttermilk or milk or yogurt or cream can be substituted for the sour cream)

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2 tsp vanilla extract

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60 g AP flour (½ cup)

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200 g brown sugar (1 cup)

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Zest from 1 lemon

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115 g unsalted butter, chilled and cubed (1 stick)

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Generous pinch of sea salt

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100 g chopped almonds (optional)

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