Lemon Blueberry Muffins

Directions

1. 1

   Preheat oven to 425°. Line a muffin pan with paper liners.

2. 2

   Prepare the blueberry compote: in a saucepan on medium high heat, combine all the ingredients and stir until the blueberries have popped and the mixture has thickened. Place in the fridge to cool.

3. 3

   Prepare the streusel crumble: In a bowl, combine all the crumble ingredients with a fork and place in fridge to cool.

4. 4

   For the muffins, combine melted butter, sugar, milk, sour cream, egg, lemon zest, and vanilla in a medium bowl.

5. 5

   In a separate bowl, sift together flour, baking powder, baking soda, and salt.

6. 6

   Add sour cream mixture to flour mixture and fold in just until incorporated.

7. 7

   Coat the blueberries in a tsp of flour and fold the berries into your muffin batter.

8. 8

   Fill each baking cup 3/4 full of batter, add in a tsp of the blueberry compote, and spoon the crumb topping on top. Fill the middle two cups with water to help the muffins cook evenly.

9. 9

   Place muffin pan in the oven and bake for 5 minutes at 425°F. Without opening the oven door, reduce temperature to 375°F and continue baking for another 15 to 17 minutes or until they are golden.

10. 10

    Cool for 15 minutes and enjoy!