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Streusel-Topped Blueberry Muffins
Streusel-Topped Blueberry Muffins
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Enhance blueberry muffins with cinnamon streusel topping and a hint of lemon zest for a burst of flavor.
Ingredients:
  • 1.5 cups fresh blueberries
  • 2 teaspoons baking powder
  • 0.75 cup white sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.25 teaspoon lemon zest
  • 5 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold unsalted butter, cut into small pieces
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a 12-cup muffin tin with paper liners.
  • Prepare the blueberries by tossing them in 1 1/2 tablespoons of flour until evenly coated.
  • In a medium bowl, mix together 2 cups of flour, baking powder, and salt.
  • In a large bowl, use an electric mixer to whip together sugar and butter until light and fluffy, for about 2 to 3 minutes. Add eggs one at a time, incorporating vanilla and lemon zest.
  • Gently fold in half of the dry ingredients, followed by all of the milk, and then the rest of the dry ingredients. Carefully incorporate floured blueberries without stirring, then spoon batter into the muffin cups.
  • Combine sugar, flour, and cinnamon in a small bowl, then mix in butter using 2 knives or a pastry blender until crumbly. Sprinkle the topping over the batter in the muffin cups.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the centers comes out clean. Allow to cool on a wire rack.

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