How To Make Streusel Topped Blueberry Muffin
Perk up your day with this moist and dense streusel-topped blueberry muffin! It’s made with hints of lemon zest and cinnamon for a luscious baked treat.
Serves:
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
For Streusel Topping:
- 2tbspall purpose flour
- 5tbspwhite sugar
- ½tspground cinnamon
- 2tbspbutter,diced
Instructions
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Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper muffin liners.
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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.
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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.
Streusel Topping:
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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.
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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.
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Serve and enjoy.
Nutrition
- Calories: 266.13kcal
- Fat: 10.89g
- Saturated Fat: 6.53g
- Trans Fat: 0.39g
- Monounsaturated Fat: 2.86g
- Polyunsaturated Fat: 0.64g
- Carbohydrates: 38.89g
- Fiber: 1.13g
- Sugar: 20.17g
- Protein: 3.85g
- Cholesterol: 53.10mg
- Sodium: 174.13mg
- Calcium: 80.79mg
- Potassium: 66.59mg
- Iron: 1.36mg
- Vitamin A: 97.60µg
- Vitamin C: 1.85mg
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