The streusel topping for these muffins takes them over the top. I'm a muffin snob, and I find myself making this same recipe over and over! You'll never want to make a boxed blueberry muffin again. They're really moist if you don't overwork the batter. They freeze really well and can be reheated in the microwave.
Ingredients
- ½ cups fresh blueberries: 1 piece
- ½ tablespoons all-purpose flour: 1 piece
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- salt: 0.5 tsp
- white sugar: 0.75 cup
- unsalted butter: 0.5 cup (softened)
- eggs: 2 piece
- vanilla extract: 1 tsp
- lemon zest: 0.25 tsp
- milk: 0.5 cup
- white sugar: 5 Tbsp
- all-purpose flour: 2 Tbsp
- ground cinnamon: 0.5 tsp
- unsalted butter: 2 Tbsp (cut into small pieces, cold)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
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Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
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Combine 2 cups flour, baking powder, and salt in a medium bowl.
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Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.
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Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don't stir. Spoon batter into the prepared muffin cups.
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Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.
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Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.
