Streusel Topped Blueberry Muffins

I decided I wanted to make blueberry muffins for a pot-luck brunch with friends. Then I thought, nah, maybe I’ll bring a coffee cake – I love that sweet crumb topping.
Well, I decided on a combination of both – blueberry muffins made with fresh blueberries (they are in season right now and so sweet and good) topped with a little coffee cake streusel topping. They came out so delicious, I had to share the recipe…
Streusel Topped Blueberry Muffins
2 C all-purpose flour
2 Tsp baking powder
1/2 Tsp salt
1 1/2 Tbs all-purpose flour
1 1/2 C fresh blueberries
1/2 C butter
3/4 C white sugar
2 eggs
1 Tsp vanilla extract
1/4 Tsp lemon zest
1/2 C milk
2 Tbs all-purpose flour
5 Tbs brown sugar (the original recipe called for white sugar, but I prefer a streusel made with brown sugar)
1/2 Tsp ground cinnamon
2 Tbs butter, diced

Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper muffin liners. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons 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 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack.

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