Blueberry Streusel Muffins

Name: Blueberry Streusel Muffins
Yield: Makes 12
Ingredients: 1 1/4 cups (6¼ ounces), all-purpose flour; 1/3 cup packed (2⅓ ounces), dark brown sugar; 1/3 cup (2⅓ ounces), 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), all-purpose flour, plus extra for preparing muffin tin; 1 , large egg; 1 teaspoon, vanilla extract; 1 cup (7 ounces), 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

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Appears in Cook's Country June/July 2007

Desserts or Baked Goods

Breakfast & Brunch

Fruit Desserts

Quick Breads

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.

SERVESMakes 12

TIME1 hour, plus 40 minutes cooling

WHY THIS RECIPE WORKS

We thought it would be easy to find a great blueberry muffin recipe, but most baked up dry or spongy, with an ugly color and weak blueberry flavor. We wanted our Blueberry Streusel Muffins to be tender and cakey, bursting with berries and c...

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