Zaiga’s Blueberry Streusel Muffins

2 cups all purpose flour (King Arthur flour works best)

1 ½ tsp baking powder

½ tsp salt

½ cup (1 stick) unsalted butter, softened

1 cup sugar

2 xlg or jumbo eggs, at room temperature

2 tsp vanilla extract

½ cup whole milk

Fresh grated rind from 1 lemon

1 tbsp fresh lemon juice

2 cups blueberries, fresh or frozen

STREUSEL TOPPING

4 tbsp sugar

1 tbsp flour

2 tsp olive oil

INSTRUCTIONS

Preheat oven to 425 degrees

Lightly grease a muffin tin with cooking spray or vegetable oil, or line with TALL tulip-style paper muffin liners.

Prepare streusel topping and set aside.

In a small bowl, whisk together flour, baking powder and salt and set aside. 

In a large bowl, beat butter and sugar until light and fluffy. 

Add eggs, vanilla and milk, lemon rind and juice. 

Add flour mixture and stir until just combined.  Do not overmix.  Fold in Blueberries. 

Fill cups 2/3 full, put 1 tsp of streusel mix on top of each muffin.

Place muffin tin into oven, turn oven temp down to 350 degrees.

Bake 30 – 35 minutes.  Do toothpick test remove muffins to cool on wire rake

They freeze well.