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 Get Ingredients 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 1/3 cup sugar, 1/4 cup flour and 1 teaspoon lemon zest in bowl. Cut in 2 tablespoons 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 Tomato Galette Crème Fraîche Scones with Cherry Compote Herb and Parmesan Cheese Sticks Pull-apart garlic butter bread wreath Lemon-Curd Pound Cake Autumn Spiced Cinnamon Buns with Crème Fraîche Icing