Blueberry Streusel Muffins

Blueberry Streusel Muffins
By: Rosanna Thomas

Streusel:
¾ cup flour
1/3 cup packed dark brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
7 Tablespoons butter, melted

Muffins:
4 Tablespoons butter, melted and cooled slightly
2 cups flour
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
½ cup buttermilk
1 Tablespoon baking powder
½ teaspoon salt
1 1/3 cup frozen or fresh blueberries

For the streusel: Combine flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

For the muffins: Adjust oven rack to middle position and heat to 375 degrees. Line 12-cup muffin tin with paper baking cups; spray with cooking spray.

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

Add flour, baking powder and salt. Fold in blueberries.

Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center comes out with few dry crumbs attached, 25-27 minutes. Cool muffin in tin for at least 20 minutes, then carefully transfer to wire cooling rack to cool completely.

Muffins can be stored in airtight container at room temperature for up to 3 days.

Yields 1 dozen (12) muffins