Ingredients
1½cupsblueberries,fresh or frozen
2cupsall-purpose flour,+3 tbsp, divided
1½tspbaking powder
½tspsalt
½cupunsalted butter,softened
1cupgranulated sugar
2largeeggs
2tspvanilla extract
7tbspmilk
1tbsplemon juice
1tbsploosely-packed lemon zest
2tbspbutter,melted, slightly cooled
2tbspall-purpose flour
2tbspgranulated sugar
¼cupraw sugar
Preparation
Preheat oven to 350 degrees F. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
In a small mixing bowl, toss blueberries with 3 tablespoons of flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
In a separate small mixing bowl, whisk together flour, baking powder and salt and set aside.
In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
Fill muffin cups about ¾ full of batter. Sprinkle each cup of batter with about 1 tablespoon streusel topping.
Bake at 350 degrees for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack. Serve immediately or store in a sealed container for up to 3 days.
Whisk together all ingredients until combined and mixture is crumbly.
