Muffins: Preheat oven to 350 degrees F (180 degrees C). Place rack in
center of oven. Line 14 - 16 muffin cups with
paper liners or lightly butter the muffin cups or spray them with a non stick vegetable spray.
In a bowl whisk
the eggs with the milk and vanilla extract.
In a large
mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground
Cut the butter into the flour mixture with a pastry
blender, your fingertips, or two knives. (The mixture should look like coarse crumbs.) Remove
one cup (150 grams) of the mixture and set aside in a separate bowl to make the streusel topping.
To the remaining muffin batter, gently fold in
the blueberries and lemon zest.
Add the milk and egg mixture to the flour mixture. Stir just
until combined. (Do not over mix this mixture or the muffins will be tough when
baked.) Fill each muffin cup
about 3/4 full with the batter, using two spoons or an ice cream scoop.
Melt the remaining 2 tablespoons (28 grams) butter and
stir into the reserved one cup (150 grams) of flour mixture
until it is crumbly and looks like coarse meal. Sprinkle
about 1 tablespoon of the streusel on top of each
muffin. Bake the muffins for about 18 - 23 minutes or until firm and a toothpick inserted into the center
of a muffin comes out clean. Remove from oven and place on a wire rack to cool
before serving. These muffins
are at their best the day they're made, but they can be covered and stored at
room temperature for about 2 days. They can also be frozen.
about 14 - 16 muffins.
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2 large eggs
1 cup (240 ml) milk
(full or reduced fat)
1 teaspoon pure vanilla extract
3 cups (390 grams) all purpose
1 cup (200 grams) granulated white
2 1/2 teaspoons (10 grams) baking
1/2 teaspoon salt
1/8 teaspoon ground
1/2 cup (113 grams)
butter, cut into small chunks
(one dry pint) (275 grams) fresh or frozen blueberries
(if using frozen blueberries, do not thaw)
teaspoon freshly grated
lemon zest (outer
2 tablespoons (28 grams) unsalted