These muffins are a delightful twist on the classic blueberry muffin, featuring a hint of lemon and a crunchy streusel topping.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the eggs one at a time, followed by the vanilla extract.
Crack the eggs into a separate bowl first to avoid shell fragments.
Mix in the baking powder, salt, and lemon zest.
The lemon zest adds a refreshing citrus flavor to the muffins.
Alternate adding the flour and milk to the batter, starting and ending with the flour.
Mix gently to avoid overworking the batter, which can make the muffins dense.
Fold in the blueberries gently to distribute them evenly.
Coating the blueberries in a bit of flour can prevent them from sinking to the bottom.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for evenly sized muffins.
Mix the sugar and cinnamon for the topping, then sprinkle it over each muffin.
The topping adds a delightful crunch and sweetness to the muffins.
Bake the muffins in the preheated oven for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling the muffins helps them set and makes them easier to handle.
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