Ingredients
The following ingredients have 18 Servings
- 1/2 c. sugar
- 5 T. all-purpose flour
- 1 1/2 t. grated lemon zest
- 4 T. cold (unsalted butter, cut into smaller pieces)
- 2 1/2 c. all-purpose flour
- 1 1/4 c. sugar
- 2 1/2 t. baking powder
- 1 t. salt
- 4 T. unsalted butter (melted and cooled slightly)
- 1 c. milk
- 1/4 c. vegetable oil
- 2 large eggs
- 1 T. freshly-squeezed lemon juice
- 1 t. vanilla extract
- 2 c. fresh blueberries (not frozen)
Instruction
- Preheat oven to 375 degrees.
- To make the streusel, combine the sugar, flour, lemon zest and butter in a medium-sized bowl. Using a pastry blender or fork, mash together the ingredients until streusel resembles the texture of wet sand. Save in refrigerator until ready to use.
- In a large bowl, combine the flour, sugar, baking powder and salt, whisking to combine. In a separate bowl, combine the melted and cooled butter, milk, oil, eggs, lemon juice and vanilla extract, whisking to combine. Add the wet ingredients to dry ingredients and gently stir with a wooden spoon or rubber spatula. When there are still a few streaks of flour in the batter, add the fresh blueberries and fold into the batter until just combined.
- Line muffin pans with 18 paper or foil muffin cups. Fill each 3/4 full with batter. Remove streusel from refrigerator, and top each muffin with a generous tablespoon of streusel topping. Bake muffins for 20-22 minutes, or until muffins spring back when gently pressed with finger.
- Cool in pans for about 10 minutes, then remove from pans and allow to finish cooling on racks on counter for about another 30 minutes.
