The Best Moist Blueberry MuffinsEgg

1

Preheat your oven to 400°F.

2

In a large bowl, whisk together the all-purpose flour, salt, and baking powder. Set this mixture aside.

3

In a separate bowl, combine the milk, granulated sugar, vanilla extract, melted butter, sour cream (or whole milk yogurt), vegetable oil, eggs, lemon juice, and lemon zest. Whisk everything until well combined.

4

Take your fresh blueberries and toss them with a tablespoon of the dry flour mixture to help prevent them from sinking during baking.

5

Pour the wet ingredients into the dry ingredients and mix gently until just combined

6

Carefully fold in the prepared blueberries.

7

Scoop the batter into a muffin tin, filling the cups almost to the top for a bakery-style rise.

8

If you have an empty muffin cup, fill it halfway with water to create a steamy environment that prevents the muffins from drying out.

9

You can reserve a few blueberries to place on top of the batter before baking.

10

In a small bowl, combine sugar, flour, and cold butter. Use your fingers to mash the ingredients together until you achieve a crumbly mixture.

11

Sprinkle the streusel over the top of the muffin batter

12

Bake at 400°F for approximately 20 minutes, or until the muffins are puffed and golden. You can test for doneness by using a skewer to see if it comes out clean or by gently pressing the top to see if it bounces back.