Sour Cream Lemon Blueberry Muffins

So moist and flavorful. They are finely textured with a slight tang from the sour cream that complements the light lemon flavor of the muffin. They are more cake-like than muffin-like but that's maybe why I like them so much. A nutty streusel is the perfect topping to finish these off, making the tops of these muffins simply fantastic.

Sour Cream Lemon Blueberry Muffins
Makes 12 | adapted from Marcy Goldman

1/4 cup butter
1/4 cup shortening
1 1/4 cup sugar
1 tsp vanilla
1 egg
1 lemon, zest and juice of
1 cup sour cream
2 tbsp milk or water

2 1/4 cup flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups blueberries

2 tbsp butter, melted
1/4 cup finely chopped walnuts
1/4 cup brown sugar
2 tbsp flour

1. Preheat oven to 350 degrees F. Line 12 muffin tins. Combine flour, powder, soda and salt in a small bowl.

2. In a separate large bowl cream together butter, shortening and sugars until light and fluffy. Add zest, juice vanilla and egg beating to combine ten add sour cream and milk/water.

3. Stir in flour mixture and blueberries very gently, until just combined. Do not over mix. Spoon into muffin tins right to the brim.

4. Prepare topping: combine melted butter, walnuts, flour and sugar until mixture is like wet sand. Add more melted butter if needed. Sprinkle muffins generously with topping, pressing into the batter to adhere. Bake 25-30 mins or until golden brown and toothpick comes out with just a few crumbs on it.