July 31, 2017
Fruit, Blueberry, Add it in the lunch box,
Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Muffins, Kosher Dairy more
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"These are wonderful and light. They almost have a cake like flavor."
Preheat oven to 350 degrees F
Line muffin pans with paper liners or spray with a vegetable spray.
In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
Gently fold in the blueberries and lemon zest.
Add the milk and egg mixture to the flour mixture. Stir until just combined.
Fill each muffin cup about two-thirds full with the batter.
For streusel topping: Melt the remaining 2 tablespoons butter and drizzle over the reserved 1 cup of streusel topping.
Mix together with a fork until it is crumbly and looks like coarse meal.
Sprinkle a couple of teaspoons of the streusel over the top of each muffin.
Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.
Place on a wire rack to cool.
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