Federal government websites always use a . Before sharing sensitive information online, make sure you’re on a . For me a blueberry muffin has to best blueberry muffins with streusel topping chock full of contrasts.

It should have enough sweetness to feel decadent, but balanced by the tartness of the blueberries and lemon zest. A perfect muffin also has a top that has a thin crust of spiced streusel and under it is the tender muffin, stuffed with fruit. I tried to put as many blueberries in this muffin as it could possibly hold without losing its structure. Blueberries alone have a subtle flavor, so they are there to add some flavor, but even more moisture to the muffin. A giant blueberry muffin in a tulip paper liner. A giant blueberry muffin on a plate. The inside of a blueberry muffin.

Question: What can I use instead of buttermilk or sour cream? Answer: You can use any kind of yogurt or crème fraîche for this recipe. Question: Can I use sourdough discard in this recipe? Answer: I have not tried it myself, but I don’t see why you couldn’t use it for your leavening. It will require that there is some time for the sourdough to do its work to make things rise, which means it won’t be a quick bread. If you try this, please let me know how it goes in the comments below! If you omit it completely the flavor will be a little flat.

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