Streusel Topped Blueberry Muffins So Tasty

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Streusel Topped Blueberry Muffins

"This is a honestly moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I discover myself making this identical recipe over and over again! You'll by no means want to make a boxed blueberry muffin again."

Ingredients :

2 cups all-motive flour
2 teaspoons baking powder
1/2 teaspoon salt
1 half of tablespoons all-motive flour
1 1/2 cups fresh blueberries
half of cup butter
three/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-cause flour
five tablespoons white sugar
half teaspoon ground cinnamon
2 tablespoons butter, diced

Instructions :

Prep : 20M	Cook : 12M	Ready in : 45M

Preheat oven to 375 tiers F (one hundred ninety ranges C). Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and half teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set apart. (This simple trick will keep you from having "crimson" batter)
In a big bowl, beat 1/2 cup butter with 3/four cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry components alternately with milk. Fold in blueberries. Remember, fold lightly, don't stir. Spoon batter into organized cups.
Combine 2 tablespoons flour, five tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender till mixture resembles route crumbs. Sprinkle over batter in muffin cups.
Bake inside the preheated oven for 20 to 25 minutes, or till a toothpick inserted in center of a muffin comes out smooth. Cool in pans on cord rack. These cakes freeze simply nicely, and re-warmth inside the microwave efficaciously. Hope you experience!!

Notes :

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