Debinka’s Blueberry Muffins


My mom makes the best blueberry muffins.  That’s all you need to know.

Debinka’s Blueberry Muffins


Crumb Topping:

  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/3 cup cold butter, diced
  • zest of 1/2 lemon


  • 3/4 cup milk
  • 1/4 cup butter, melted
  • zest of 1/2 lemon
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup sour cream (Greek yogurt works as well!)
  • 1 cup blueberries, frozen (fresh is okay, too)


Crumb Topping:

  1. Add all ingredients to a bowl and combine with fingers until the butter is incorporated & you have streusel-sized chunks of goodness.
  2. Place in a tupperware container & place in freezer to keep cold. (This is also where I store any leftover crumb topping)


  1. Preheat oven to 400°F.  Line a muffin pan with baking liner cups.
  2. In a bowl, whisk together the milk, butter, lemon zest & egg.  Once combined, add in all the dry ingredients, mixing gently with a wooden spoon–just until the batter comes together.  Do not over mix.  Fold in the sour cream & blueberries.
  3. Add batter to muffin liners, filling about 3/4 of the way up.  Top with frozen crumb topping.
  4. Bake muffins for about 20-25 minutes, or until golden brown.

Serve warm with salted butter. XO

Categories: Sweet

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