Ingredients
2cupsall purpose flour,plus 1½ tbsp for sprinkling
2tspbaking powder
½tspsalt
1½tbspall purpose flour
1½cupsfresh blueberries
½cupbutter
¾cupwhite sugar
2eggs
1tspvanilla extract
¼tsplemon zest
½cupmilk
2tbspall purpose flour
5tbspwhite sugar
½tspground cinnamon
2tbspbutter,diced
Preparation
Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups of flour, baking powder, and salt in a medium bowl. In a small bowl, sprinkle remaining flour over blueberries, and set aside.
In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don’t stir. Spoon batter into prepared cups.
Combine flour, sugar, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack.
Serve and enjoy.
