Directions
- 1Set oven to 400°F.
- 2In a large bowl, combine 2 cups (240g) of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of baking powder. Whisk until combined.
- 3In a separate large bowl, cream together ½ cup (113g) of room temperature butter and ¾ cup (150g) of granulated sugar for about a minute on low speed.
- 4Add 2 large room temperature eggs and mix for a few seconds on medium speed.
- 5Add the lemon zest (from one whole lemon).
- 6Mix on medium speed for about 2 minutes until light and fluffy.
- 7Add 2 teaspoons of vanilla extract and mix.
- 8Add the dry ingredients in three additions, alternating with the milk, mixing on low speed in between.
- 9Gently fold in the blueberries.
- 10Prepare the streusel topping by mixing together ½ cup flour, ½ cup sugar, ¼ cup butter, and a pinch of salt.
- 11Fill muffin cups about ¾ full. Top some muffins with streusel topping and others with a sprinkle of sugar.
- 12Place a ramekin filled halfway with water in the oven to prevent muffins from drying out.
- 13Bake at 400°F for 20 minutes, until puffed and golden.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 0.75 cup whole milk, room temperature
- 8 ounces fresh blueberries
- 1 lemon zest
- 0.5 cup flour
- 0.5 cup sugar
- 0.25 cup butter
Equipment
ovenlarge bowlhand mixerwhiskmeasuring cupsmeasuring spoonsmuffin tinpaper linersspatula
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