Lemon Blueberry Sour Cream Coffee Cake Muffins
 
 
Take a bite of sunshine in the form of these lemon blueberry sour cream coffee cake muffins! Guaranteed to brighten your day.
Yield: 2 dozen muffins
Ingredients
For the filling
  • 1 cup frozen blueberries
  • 1 tsp lemon zest
For the streusel
  • ¾ cup all purpose flour
  • ¾ cup sugar
  • ½ cup dark brown sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp cold unsalted butter, cut into 2 pieces
  • 1 cup pecans
For the muffins
  • 12 tbsp unsalted butter, softened
  • 4 large eggs
  • 1½ cups sour cream, divided
  • 1 tbsp vanilla extract
  • 2¼ cups all purpose flour
  • 1¼ cups sugar
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp kosher salt
Instructions
  1. Heat oven to 350F. Line two muffin tins with paper liners. Set aside.
  2. in a bowl, stir together the frozen blueberries and lemon zest. Set aside.
  3. For the streusel, in the bowl of a food processor, pulse together the flour, sugar, brown sugar, and cinnamon until combined. Remove 1¼ cups of this mixture to a separate bowl. Leave the remainder in the food processor and pulse together with the butter and pecans until they are the size of small pebbles. Set aside.
  4. In a medium bowl, whisk together the eggs, 1 cup of sour cream, and the vanilla. Set aside.
  5. Combine the flour, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add in the butter and the remaining ½ cup of sour cream. Mix on low speed until the dry ingredients are moist and the mixture resembles wet sand. Increase to medium speed and beat until the batter comes together, about 10 seconds. Scrape down the bowl and add the egg mixture in three additions, beating for 20 seconds after each. Scrape down the bowl again and mix for 1 minute on medium-high speed, until the batter is fluffy.
  6. Add 2 tbsp of batter to each of the cupcake liners. Sprinkle the blueberry lemon mixture evenly among them and top with the streusel without the pecans and butter. Top with the remaining batter. Top with the streusel that does have the pecans and butter, sprinkling it all over pans. It will be messy.
  7. Bake for 25-30 minutes, or until the muffins feel firm to the touch and a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
Adapted from America's Test Kitchen
Nutrition Information
Serving size: 1 muffin
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/06/lemon-blueberry-sour-cream-coffee-cake-muffins.html