Streusel Topped Blueberry Muffins

By JanetLynn198

Add 1/4 cup brown sugar

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tbsp all-purpose flour
• 1 1/2 cups fresh (or frozen) blueberries
• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp lemon zest
• 1/2 cup milk
• 2 tbsp all-purpose flour
• 5 tbsp sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, diced

Details

Servings 12

Preparation

Step 1

Preheat oven to 375F. Grease 12 muffin cups or line with paper muffin liners.

Combine 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt in medium bowl. In a small bowl, sprinkle 1-2 tbsp flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter).

In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.

Combine 2 tbsp flour, 5 tbsp sugar ,and 1/2 tsp cinnamon in a small bowl. Cut in 2 tbsp butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

Bake in the preheated oven for 20-25 mins, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!