Blueberry Streusel Muffins

Name: Blueberry Streusel Muffins
Yield: Makes 12
Ingredients: 1 1/4 cups (6¼ ounces/177 grams), all-purpose flour; 1/3 cup packed (2⅓ ounces/66 grams), dark brown sugar; 1/3 cup (2⅓ ounces/66 grams), granulated sugar; 1/2 teaspoon, ground cinnamon; Pinch, salt; 7 tablespoons, unsalted butter, melted; 4 tablespoons, unsalted butter, melted and cooled slightly, plus extra for preparing muffin tin; 2 cups (10 ounces/283 grams), all-purpose flour, plus extra for preparing muffin tin; 1 , large egg; 1 teaspoon, vanilla extract; 1 cup (7 ounces/198 grams), granulated sugar; 1 teaspoon, grated lemon zest; 1/2 cup, buttermilk; 1 tablespoon, baking powder; 1/2 teaspoon, salt; 1 1/2 cups, frozen blueberries

Desserts or Baked Goods
Breakfast & Brunch
Fruit Desserts
Quick Breads

Appears in Cook's Country June/July 2007

Blueberry streusel muffins are a coffeehouse favorite, but most recipes bake up either dry or spongy with weak blueberry flavor and a tough, sandy topping. We wanted a tender, cakey muffin bursting with berries and crowned with chewy nuggets of butter and sugar.

SERVES Makes 12

TIME 1 hour, plus 40 minutes cooling

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