A hint of lemon zest really perks up the blueberries in these cinnamon-sugar crowned muffins.
INGREDIENTS (for 1 servings):
- 2 tablespoons all-purpose flour
- 5 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, diced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
- 1 1/2 tablespoons all-purpose flour
Preheat oven to 375 degrees F (190 degrees C). Grease or line 12 muffin cups.
Combine 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. In small bowl sprinkle 1-2 tablespoons flour over blueberries, set aside. (This simple trick will keep you from having "purple" batter)
In mixer bowl, beat 1/2 cup butter with 3/4 cup sugar at medium speed until light and fluffy. Add eggs, beating until smooth. Add vanilla and lemon peel. Remove beaters and fold in dry ingredients by hand, alternately with milk. Fold in blueberries. Remember, fold gently, don't stir.
Spoon batter into prepared cups. Sprinkle with streusel topping mix.
To Make Streusel Topping: Combine 2 tablespoons flour, 2 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs.
Bake 20-25 minutes, until toothpick inserted in center of muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well and re-heat in the microwave successfully. Hope you enjoy!!