Blueberry Lemon Muffin with Crunchy Streusel Topping
Servings:
12
prep time:
15 mins
cook time:
20 mins
Total time:
35 mins
Ingredients
-
⅓ cup sugar
-
¼ cup all-purpose flour
-
1 teaspoon lemon zest
-
Vermont Creamery Unsalted Cultured Butter, cut into chunks
2 tablespoons
-
1 cup milk
-
Vermont Creamery Unsalted Cultured Butter, melted
½ cup
-
1 large egg, slightly beaten
-
2 cups all-purpose flour
-
½ cup sugar
-
2 teaspoons baking powder
-
½ teaspoon salt
-
1 cup blueberries
-
1 teaspoon lemon zest
Directions
- Heat oven to 375ºF. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
- Combine 1/3 cup sugar, 1/4 cup flour and 1 teaspoon lemon zest in bowl. Cut 2 tablespoons butter into sugar mixture with a pastry cutter or fork until butter is pea-sized. Set aside.
- Combine milk, 1/2 cup melted butter and egg in bowl. Add all remaining muffin ingredients except blueberries; stir just until moistened. Gently stir in blueberries
- Spoon batter evenly into prepared muffin pan cups. Sprinkle with streusel topping
- Bake 22-26 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool slightly; remove from pan.
