Blueberry Streusel Muffins

Makes 12 muffins

I love these blueberry muffins because they are not soggy and have the perfect crumbly top! Frozen blueberries that stay in the freezer until the last possible minute are the key to these perfect muffins.

ingredients

Streusel
1 1/4 cup flour
1/3 cup dark brown sugar, packed
1/3 cup sugar
Pinch salt
1/2 tsp. cinnamon
7 Tbsp. unsalted butter, melted
Muffins:
1 large egg
1 tsp. vanilla
1 cup sugar
1 tsp. grated lemon zest
4 Tbsp. unsalted butter, melted and cooled slightly
1 Tbsp. baking powder
1/2 tsp. salt
1 1/2 cups frozen blueberries

directions

1
For the streusel: Combine the flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and the mixture forms large chunks, with some pea-sized pieces throughout.
2
For the muffins: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray a standard muffin tin with cooking spray. Whisk the egg in a medium bowl until pale and evenly combined, about 30 seconds. Add the vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in the melted butter; add the buttermilk; whisk until combined.
3
Reserve 1 Tbsp. flour. Whisk the remaining flour, the baking powder, and salt in a large bowl. Fold in the egg mixture until nearly combined. Toss the blueberries with the reserved 1 Tbsp. flour and fold into the batter until just combined.
4
Divide the batter among the prepared muffin cups and top with the streusel. Bake until light golden brown and a toothpick inserted into the center of a muffin comes out with a few dry crumbs attached, 23 to 27 minutes, rotating the pan halfway through baking. Cool the muffins in the tin for 20 minutes, then carefully transfer to a rack to cool completely.
5
*The muffins can be stored in an airtight container at room temperature for up to 3 days.