Ingredients
12
12 servings
- •1.5 cups fresh blueberries
- •1.5 tablespoons all-purpose flour
- •2 cups all-purpose flour
- •2 teaspoons baking powder
- •0.5 teaspoon salt
- •0.75 cup white sugar
- •0.5 cup unsalted butter, softened
- •2 large eggs
- •1 teaspoon vanilla extract
- •0.25 teaspoon lemon zest
- •0.5 cup milk
- •5 tablespoons white sugar
- •2 tablespoons all-purpose flour
- •0.5 teaspoon ground cinnamon
- •2 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
- Combine 2 cups flour, baking powder, and salt in a medium bowl.
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 267
- Carbohydrate: 39g
- Fat: 11g
- Fiber: 1g
- Protein: 4g
- Sugar: 20g
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