Fresh Milled Lemon Blueberry Muffins with Crumb Toppings
Made with freshly milled flour and sourdough, these Lemon Blueberry Muffins are the the perfect blend of sweet and refreshing, topped with a crunchy sweet topping making them totally irresistible! These large, bakery style muffins are the perfect treat for your family, to take to a dinner party, or a wonderful addition to a picnic.
Equipment
- 1 Muffin Pan
Ingredients
Dry Ingredients
- 240 g soft white wheat flour 2 cups
- 200 g cane sugar 1 cup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- zest of 1 lemon
- 150 g fresh or frozen blueberries 1 cup
Wet Ingredients
- 113 g melted butter 8 tbsp
- 2 eggs
- 125 g sourdough starter 1/2 cup - optional
- 45 g plain yogurt 3 tbsp
- 1 tbsp fresh squeezed lemon
- 1 tsp vanilla extract
Crumb Topping
- 60 g soft white wheat flour 1/2 cup
- 100 g cane sugar 1/2 cup
- 45 g melted butter 3 tbsp
Instructions
Crumb Topping
- Firstly, mill the flour for the toping and the muffins.
- Roughly mix the flour and sugar, then add the melted butter. Using a fork mix, make a course crumble.
- Set in the fridge to chill while you make the muffins.
Muffins
- Preheat oven to 425°
- Line a 12 count muffin tin with liners. Tulip cupcake liners are perfect for large bakery style muffins, and help to keep the crumb topping from falling off.
- In a large mixing bowl combine the flour, sugar, baking powder, baking soda, salt, corn starch and lemon zest. Add the blueberries and mix just enough to coat.
- Next, mix the melted butter, eggs, sourdough starter, yogurt, lemon juice and vanilla until smooth.
- Pour the wet ingredients on the dry ingredients and stir until just combined.
- Scoop the batter into the prepared muffin tin and top with the crumb topping prepared earlier.
- Bake for 5 minutes at 425°, then lower the temperature to 350° and continue baking for an additional 25-30 minutes. Remove after a total of 30-35 minutes, or once the tops are a light golden brown and a toothpick inserted in the middle comes out clean.
- Let the muffins cool in the muffin tin for 10 minutes before putting on a cooling rack.
Notes
For a longer ferment, put the muffin batter in the fridge overnight (or a few hours), then continue with the instructions the next morning.
Adding sourdough is optional - if you do not have any, simply omit.