Blueberry Streusel Muffin

Spring mornings always make me think of blueberry muffins. These soft and fluffy muffins would be a perfect way to start your weekend!

Blueberry Streusel Muffin

Ingredients

For the Streusel:

1/3 cup/45g all-purpose flour

1/3 cup/65g granulated sugar

1 tsp lemon zest 3 tbsp cold butter

For the Batter:

2 cups/260g all-purpose flour 2 tsp baking powder

Pinch of salt

½ cup/113g melted butter

1 cup/200g granulated sugar ½ cup/125g whole plain yogurt

2 eggs

Zest of 1 lemon

1 tsp lemon juice

1 tsp vanilla extract

¼ tsp lemon extract (optional) 1/4 cup/60g buttermilk

1 cup fresh blueberries

Instructions:

For the streusel: In a medium bowl, add flour, sugar, and lemon zest and stir to combine. Add cold butter and using a fork, press and cut the butter into the flour mixture until it is crumbly and you have chickpea-size pieces. Set aside.

For the batter: In a small bowl, mix flour, baking powder, and salt. In a medium bowl or base of a stand mixer, add butter and sugar and whisk together. Whisk in the yogurt and then add eggs one by one while continuing to mix until combined well. Add lemon zest, lemon juice, vanilla extract, and lemon extract and mix well. Add in the flour mixture, reserving ¼ cup. Using a wooden spoon, mix the 1/4 batter until fully incorporated. Add buttermilk, remaining flour, and blueberries and fold in until everything is combined well.

Preheat the oven to 370F. Place 12 liners into a muffin mold. Using 2 tbsp ice cream scoop, add muffin batter into each liner. Divide the streusel evenly overt the top of each muffin. Bake for 23-27 minutes until lightly golden brown. Remove from the oven and let cool for 1 hour. Serve with or without glaze and with tea or coffee.

Note:*You can use blueberry glaze as a topping if you prefer a sweeter muffin!