Blueberry or Apple Streusel Muffins

Blueberry or Apple Streusel Muffins

Streusel:
¾ cup flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
1 stick of butter (1/2 cup), softened
1/3 cup Pampered Chef Lemon Sprinkle (optional)

Muffins:
2 cups flour
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
4 Tablespoon butter, melted and cooled slightly
½ cup buttermilk
1 Tablespoon baking powder
½ teaspoon salt
1 ½ cups frozen blueberries or peeled, cored, small diced apples

For the streusel: combine flour, sugars, cinnamon, and salt (and Lemon sprinkle if using) in a bowl. Toss in softened butter with a fork until it forms chunks with pea-size pieces throughout. Set aside.

For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees (bake; not convection). Grease and flour, or place paper muffin cups, in a 12-cup muffin tin (note: if using paper muffin cups as inserts still spray them with BAKING PAM SPRAY to avoid them sticking).

Whisk egg in medium bowl until pale, about 30 seconds. Add vanilla, sugar and zest and whisk vigorously until thick, about 30 more seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

Reserve 1 Tablespoon flour. Whisk in remaining flour, baking powder, and salt. Toss blueberries or apples in reserved flour then fold into batter just until combined.

Divide batter in muffin tin and generously top with a heaping Tablespoon of streusel for each. Bake for 25-27 minutes. Cool in muffin tin for 20 minutes, and then carefully transfer to rack to cool completely.

Muffins can be stores in an airtight container at room temperature for 3 days.

Makes 12 large muffins