I have been making these blueberry muffins since I was a girl. The recipe came from my mother’s friend Pat in New Jersey. We make them all year long, but they taste best during the summer with fresh ripe blueberries.
Blueberry Streusel-Topped Muffins
1/2 c. sugar
1/3 c. flour
pinch of fine salt
1/2 tsp. cinnamon
1/4 c. cold unsalted butter or margarine, diced
In a bowl combine sugar, flour, salt and cinnamon. Cut in butter to form crumbs. Chill until muffin batter is ready.
1/4 c. unsalted butter, melted
1/3 c. sugar
1 large egg
1 tsp. vanilla
2 c. flour
4 tsp. baking powder
1/4 tsp. kosher salt
1 c. milk or more
1/4 tsp. lemon or orange zest (optional)
1-1/2 c. fresh blueberries, rinsed
Preheat oven to 350 degrees. Line 2 muffin pans with liners. You will get about 20 muffins from the batter. In a bowl whisk together melted butter and sugar. Add egg and vanilla and whisk until creamy, about 1 minute. In a separate bowl combine flour, baking powder, and salt. Add dry ingredients to the butter mixture alternately with milk. You may need a little extra milk. The batter should be thick but moist. Add zest if using. Fold in blueberries. Spoon batter into prepared muffin tins. You should fill muffin cups 2/3 full with batter. Sprinkle streusel over each muffin. Bake for 15 minutes. Let cool on rack. Makes 20 muffins.