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Jersey Fresh Blueberry Muffins with Sweet Crumble Top

Jersey Fresh Blueberry Muffins with Sweet Crumble Top
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2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
2 cups Jersey Fresh blueberries
1/2 cup melted butter
1 cup sour cream
1 large egg
1 tsp vanilla extract
1 tsp lemon zest
Topping
1/2 cup cornmeal
1/4 cup sugar
2 tbsp butter



Preheat oven to 375°F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking out the excess. For the batter, in a large bowl, combine flour, sugar, baking powder, baking soda, salt and blueberries. Gently toss to combine. In a small bowl, whisk melted margarine, sour cream, egg, vanilla and lemon zest. Gently stir into flour mixture just until blended. Do not overmix – the batter is supposed to look lumpy. Spoon batter into prepared tin, dividing evenly among muffin cups. For the crumble topping, in a small bowl, use a fork to mix flour, sugar and margarine until it resembles coarse crumbs. Sprinkle topping over muffin cups. Bake 23-25 minutes, until muffins spring back when gently pressed. Cool 10 minutes in the muffin tin before removing to cool on a wire rack. Yield: 12 muffins


Recipe courtesy of www.bitememore.com and Jackie Kane. 

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Jersey Fresh Blueberry Muffins with Sweet Crumble Top
This is a QR Code
Scan here to get
this recipe on
your phone

2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
2 cups Jersey Fresh blueberries
1/2 cup melted butter
1 cup sour cream
1 large egg
1 tsp vanilla extract
1 tsp lemon zest
Topping
1/2 cup cornmeal
1/4 cup sugar
2 tbsp butter



Preheat oven to 375°F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking out the excess. For the batter, in a large bowl, combine flour, sugar, baking powder, baking soda, salt and blueberries. Gently toss to combine. In a small bowl, whisk melted margarine, sour cream, egg, vanilla and lemon zest. Gently stir into flour mixture just until blended. Do not overmix – the batter is supposed to look lumpy. Spoon batter into prepared tin, dividing evenly among muffin cups. For the crumble topping, in a small bowl, use a fork to mix flour, sugar and margarine until it resembles coarse crumbs. Sprinkle topping over muffin cups. Bake 23-25 minutes, until muffins spring back when gently pressed. Cool 10 minutes in the muffin tin before removing to cool on a wire rack. Yield: 12 muffins


Recipe courtesy of www.bitememore.com and Jackie Kane. 

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