Name: Streusel-Topped Blueberry Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1.5 cups fresh blueberries; 1.5 tablespoons all-purpose flour; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon salt; 0.75 cup white sugar; 0.5 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 0.25 teaspoon lemon zest; 0.5 cup milk; 5 tablespoons white sugar; 2 tablespoons all-purpose flour; 0.5 teaspoon ground cinnamon; 2 tablespoons cold unsalted butter, cut into small pieces

Streusel-Topped Blueberry Muffins

The sweet cinnamon streusel topping for these muffins, as well as a bit of lemon zest in the batter, really amplifies the blueberry flavor.

45 min total 25 min prep 20 min cook 12 267 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2 Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
3 Combine 2 cups flour, baking powder, and salt in a medium bowl.
4 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.
5 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.
6 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.
7 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.