Blueberry Muffins with a Streusel Topping

Recipe from Our Best Bites

These were some of the best blueberry muffins I have EVER had. They were so moist and fluffy. They practically melted in my mouth. You guys HAVE to make these! Homemade muffins may be more expensive than the packaged mixes, but they aren't even comparable. Huge, fresh blueberries vs. tiny dehydrated pieces of blueberry? It's a no brainer. And I had every single ingredient on hand except for the blueberries (I made cupcakes on Sunday, so I didn't even have to buy buttermilk).

Streusel-Topped Blueberry Muffins
Recipe from Our Best Bites

Ingredients 

• 1 3/4 cups all-purpose flour
• 2 3/4 tsp. baking powder
• 3/4 tsp. table salt
• 1/2 cup sugar
• 2 tsp. grated lemon peel
• 1 large egg
• 3/4 cup buttermilk
• 1/3 cup vegetable oil
• 6 ounces of fresh blueberries
• 1 Tbsp. flour
• 1 Tbsp. sugar

 Streusel Topping

• 1/4 cup sugar
• 2 1/2 Tbsp. flour
• 1 tsp. cinnamon
• 1 1/2 Tbsp. butter

Directions

1. Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
2. In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
3. To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack.

(Makes 12 muffins.)