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Ingredients
- FOR THE STREUSEL TOPPING:
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 4 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk, shaken
- 1 stick unsalted butter, melted and cooled
- 1 1/2 teaspoons grated lemon zest
- 2 extra-large eggs
- 2 cups fresh blueberries
- 1/4 all-purpose flour
- 1/2 cup light brown sugar, lightly packed
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 4 tablespoons cold, unsalted butter, diced
Preparation
Step 1
Preheat the oven to 375 degrees. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda and salt into a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don't overmix! With a standard ice cream scoop (2 1/4-inch), or large spoon, scoop the batter into the prepared cups, filling them almost full.
For the topping, place all of the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tablespoon of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.