6 tablespoons butter, melted
1/3 cup sour cream
1 large egg and one yolk, beaten
2 tablespoons milk
1 teaspoon vanilla extract
Zest of one lemon
1 ½ cups all purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
2 cups fresh blueberries (or use frozen, allowing to thaw slightly)
1 tablespoon all purpose flour
4 tablespoons butter, melted
½ cup all purpose flour
¾ cup packed brown sugar
Preheat oven to 375 degrees. Butter or spray two muffin top pans with non-stick cooking spray including edges.
For muffins: whisk together melted butter, sour cream, egg and yolk, milk, vanilla extract and lemon zest in small bowl.
In large bowl, whisk together flour, sugar, baking powder and salt until well blended. Pour liquid into dry ingredients and fold gently until just blended.
In small bowl, toss blueberries and flour together, coating blueberries completely. Fold blueberries into batter.
For topping: mix together butter, flour and sugar and mix until crumbly.
Evenly divide batter among muffin top openings. Evenly sprinkle the topping mixture over batter.
Bake in center of oven for 18 – 20 minutes or until toothpick inserted in center comes out clean.
Tip: Can be made as regular muffins, filling muffin tins two thirds full, sprinkle with topping and bake for 23 – 26 minutes or until toothpick inserted in center comes out clean.