Blueberry Streusel Muffins 

Blueberry Streusel 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 cinnamon. 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. 

Streusel Topping: 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

Makes about 14 - 16 muffins.

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