1 ½ cups fresh or frozen blueberries
2 cups, plus 3 tbsp flour, divided
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup butter, room temperature and unsalted
1 cup sugar
1 tbsp lemon juice
7 tbsp milk
1 tbsp lemon zest
¼ cup sugar
2 Tbsp flour
¼ cup brown sugar
2 Tbsp butter melted
Preheat the oven to 350°F
Put paper muffin cups into a muffin pan
In a small bowl, combine the toppings with the streusel.
Combine the blueberries and 2 tablespoons flour in a small bowl. Toss the blueberries until coated.
Mix the flour, baking powder, and salt in a large bowl.
Mix the butter and sugar in a large bowl until it is fluffy. Next, add the eggs and vanilla.
Mix well with an electric mixer
Mix in the flour just until combined
Gently fold the blueberries in
Each muffin cup should be ⅔ full.
Sprinkle 1 tablespoon of streusel on each muffin
Bake for 20-25 minutes or until tops are golden brown
Use a toothpick to test the center. If it comes out clean, they are done.
Let cool down for a while before transferring to a cooling rack.
Serve immediately or keep tightly covered on the counter.