Blueberry Lemon Muffin with Crunchy Streusel Topping

12 servings
15 min prep time
35 min total time

The classic blueberry muffin you know and love topped with a crunchy streusel crumb. 

Ingredients

Streusel Topping

1/3 cup sugar

1/4 cup all-purpose flour

1 teaspoon freshly grated lemon zest

2 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into chunks

Muffin

1 cup warm milk

1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted

1 large egg, slightly beaten

2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh or frozen blueberries

1 teaspoon freshly grated lemon zest

Directions

  • STEP 1

    Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.

  • STEP 2

    Combine 1/2 cup sugar, 1/3 cup flour and 1 teaspoon lemon zest in bowl. Cut in 1/4 cup butter chunks into sugar mixture with a pastry cutter or fork until butter is pea-sized. Set aside.

  • STEP 3

    Combine milk, 1/2 cup melted butter and egg in bowl. Add all remaining muffin ingredients except blueberries; stir just until moistened. Gently stir in blueberries.

  • STEP 4

    Spoon batter evenly into prepared muffin pan cups. Sprinkle with streusel topping.

  • STEP 5

    Bake 22-26 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool slightly; remove from pan.

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