The sweet cinnamon streusel topping for these muffins, as well as a bit of lemon zest in the batter, really amplifies the blueberry flavor.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
267 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
Step 2
Combine 2 cups flour, baking powder, and salt in a medium bowl.
Step 3
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.
Step 4
Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
Step 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.
Step 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.
Step 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.
Ingredients
2 cups all-purpose flour
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 teaspoons baking powder
2 large eggs
5 tablespoons white sugar
2 tablespoons cold unsalted butter, cut into small pieces
