Ingredients:

  • 65g all-purpose flour
  • 50g coconut sugar
  • 1 tsp ground cinnamon
  • 55g unsalted butter, cold and cubed
  • 0.5g sea salt
  • 250g all-purpose flour
  • 10g baking powder
  • 3g baking soda
  • 3g fine sea salt
  • 115g unsalted butter, melted and cooled
  • 150g coconut sugar
  • 2 large eggs, room temperature
  • 120g full-fat sour cream
  • 4g pure vanilla extract
  • 2g lemon zest
  • 300g fresh blueberries

Instructions:

  1. Preheat your oven to 190°C and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, combine 65g flour, 50g coconut sugar, cinnamon, and a pinch of salt. Use a pastry cutter to work in 55g of cold, cubed butter until coarse crumbs form. Refrigerate immediately.
  3. In a large bowl, whisk together 250g flour, baking powder, baking soda, and 3g sea salt.
  4. In a separate bowl, whisk 115g melted butter with 150g coconut sugar. Add eggs one at a time, followed by sour cream, vanilla extract, and lemon zest.
  5. Gently fold the dry ingredients into the wet ingredients using a silicone spatula until just combined. Do not overmix.
  6. Fold in the blueberries gently. Scoop the batter into the prepared muffin tin, filling to the brim.
  7. Generously top each muffin with the chilled streusel mixture.
  8. Bake at 190°C for 25 minutes until a toothpick comes out clean.