Blueberry Lemon Muffin with Crunchy Streusel Topping 12 servings 15 min prep time 35 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* The classic blueberry muffin you know and love topped with a crunchy streusel crumb. IngredientsStreusel Topping1/3 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 Muffin1 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. Related Recipes Quick Homemade Puff Pastry Honey Cupcakes Waffles Topped with Maple Goat Cheese and Mint Autumn Spiced Cinnamon Buns with Crème Fraîche Icing Devil’s Food Chocolate Cupcakes Gluten-Free Lemon Bars with