Blueberry Streusel Muffins

For one of the Barefoot Bloggers recipes this month, Maria of Close to Home offered a choice between these Blueberry Streusel Muffins and Blueberry Coffee Cake Muffins. I thought the streusel muffins looked so delicious and different from the usual blueberry muffin. On top of that, I had just received a fresh harvest of blueberries in my CSA box—it was a happy coincidence that we would be making blueberry muffins for Barefoot Bloggers!

These muffins were easy and fun to make. McHubby even helped by scooping the batter into the muffin cups while I sprinkled on the streusel topping. The muffins are soft and moist while the buttery, crumbly streusel offers a sweet topping. They are delicious and great for a quick breakfast on the go or an afternoon snack.

Source: Blueberry Streusel Muffins, Barefoot Contessa Back to Basics

Ingredients
3 ½ cups all-purpose flour
1 ½ cups granulated sugar
4 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk, shaken
¼ pound (1 stick) unsalted butter, melted and cooled
1 ½ teaspoon grated lemon zest
2 extra-large eggs
2 cups fresh blueberries (2 half-pints)

For the Streusel Topping
¼ cup all-purpose flour
½ cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
4 tablespoons (½ stick) cold unsalted butter, diced

Directions
Preheat the oven to 375 degrees F. Line muffin tins with paper liners.

Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don’t overmix! With a standard (2 ¼″) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

For the topping, place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tablespoon of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.