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Streusel Topped Blueberry Muffins

For those of you who do not know, streusel is a topping baked on pastries. It adds a sweetness and texture so try our Streusel Topped Wild Blueberry Muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups wild blueberries
  • 1/2 cup butter
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 cup milk
  • 2 tablespoons all-purpose flour
  • 5 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter diced

Instructions

  • Preheat oven to 375 degrees F (190 degrees C). 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 centre of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully.