Blueberry Streusel Muffins

I neglected to take a picture of these before I ate mine and sent the rest with Jon, so this post is pictureless, but you can imagine what they look like. The lemon adds an awesome tang, and they left nothing to be desired. Yum.

Streusel:
1 1/4 cups flour
1/3 cup packed brown sugar
1/3 cup sugar
1/2 tsp. cinnamon
Pinch salt
7 Tb. butter, melted


Muffins:

4 Tb. butter, melted then cooled slightly
2 cups flour
1 egg
1 tsp. vanilla
1 cup sugar
1 tsp. lemon zest
1/2 cup buttermilk
1 T baking powder
1/2 tsp salt
1 1/2 cups frozen blueberries


For the streusel:

Combine dry ingredients in a bowl. Drizzle with butter and mix with a fork until it forms large chunks with some pea-sized pieces throughout.


For the muffins:

Preheat oven to 375. Grease or line a muffin tin.

Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.


Reserve 1 Tb. flour and mix remaining flour, BP and salt in a large bowl. Fold in egg mixture until almost combined. Leave blueberries in freezer until this point. Toss them in the 1 Tb. flour and fold them in the batter until just combined.


Divide batter in muffin tins (the batter was closer to a soft cookie dough for me) and top with streusel. Bake until light golden and a toothpick comes out with a few dry crumbs clinging to it, 23-27 minutes. Cool in tins 20 minutes, then transfer to a wire rack and finish cooling. Or just eat them warm. :)