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Streusel-Topped Blueberry Muffins

The sweet cinnamon streusel topping for these muffins, as well as a bit of lemon zest in the batter, really amplifies the blueberry flavor.
Makes:12 servings


  • 1½ cups fresh blueberries
  • 1½ tablespoons all-purpose flour
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup white sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon zest
  • ½ cup milk
  • 5 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces


Prep:25 mCook:20 mReady:45 m
  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
  3. Combine 2 cups flour, baking powder, and salt in a medium bowl.
  4. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.
  5. Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don't stir. Spoon batter into the prepared muffin cups.
  6. Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.
  7. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.

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