Ingredients:– 2 cups all-purpose flour– 1 cup granulated sugar– 1 tablespoon baking powder– 1/2 teaspoon baking soda– 1/4 teaspoon salt
– 1 cup blueberries (fresh or frozen)– Zest of 2 lemons– 1/2 cup unsalted butter, melted– 1 cup buttermilk– 2 large eggs– 1 teaspoon vanilla extract
For the streusel topping:– 1/4 cup all-purpose flour– 1/4 cup granulated sugar– 2 tablespoons cold unsalted butter, cubed
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, toss the blueberries with a tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins.
Add the lemon zest, melted butter, buttermilk, eggs, and vanilla extract to the dry ingredients. Gently fold in the blueberries. Be careful not to overmix; a few lumps are okay.
In a small bowl, combine the ingredients for the streusel topping. Use your fingers to crumble the cold butter into the flour and sugar until you have a coarse mixture.
Spoon the batter into the muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over each muffin.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.