This recipe appears in:Sunday Brunch: Blueberry Streusel Muffins
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- For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- pinch of salt
- 1 1/2 cups blueberries
- 2 eggs, beaten
- 2/3 cups sugar
- 1 cup milk
- 4 tablespoons (1/2 stick butter) melted
- 1/2 vanilla extract
- For the Streusel Topping:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/3 cup sugar
- 1 teaspoon grated lemon rind
Adjust oven rack to center position and preheat oven to 400°F. In a large bowl combine flour, baking powder, salt, and blueberries and whisk until well combined. In a separate bowl mix eggs, sugar, milk, butter and vanilla then pour wet ingredients over dry ingredients and mix gently until all ingredients are just incorporated but still lumpy.
To make the streusel combine the butter, flour, sugar and lemon rind in a small bowl and using your fingers tips knead until a paste is formed.
Grease muffin tin with butter or non-stick cooking spray (or use muffin liners), then divide muffin batter between cups, filling each one about 2/3 of the way full. Sprinkle streusel on top of muffins and bake until a toothpick inserted into a muffin comes out clean, about 15 minutes.