It's these muffins, man! They are sooooooo good, they even warrant the extra "o's" in so. They are tasty hot out of the oven or when they are cool. You can eat them in a boat, you can eat them on a moat.
If I can confess, I have never found homemade blueberry muffins to be anything to write home about. They are never as delicious as a mix. I see a gorgeous muffin at a coffee shop and I am always disappointed in the flavor. Bleh. It's never the blueberry heaven you want to be taken to.
This recipe changes everything.
It's fast! It's easy! It's freezable!
Here's what you need:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries
1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
zest of half a lemon, or 1/4 tsp lemon extract
1/2 cup milk
2 tablespoons all-purpose flour
2 tablespoons white sugar
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
Here's what you do:
Preheat oven to 375 F (190 C). Grease 12 muffin cups or line with muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl.
In a large bowl, beat butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups. If you overheat, you will end up with bread!
Combine 2 tablespoons flour, 5 tablespoons white and brown sugar, and 1/2 teaspoon cinnamon in a small bowl. Plop in the butter and use your hands to squeeze it until it looks like it has nice clumps. Use a fork to distribute over batter in muffin cups. *Press the streusel topping into the muffin a bit to keep it from falling off.*
Bake in the preheated oven for 20 to 25 minutes until they are no longer wiggly and the edges are a nice golden brown. Wait for a few minutes and then remove from tin onto a wire cooling rack.
*I tweaked a recipe I found on Allrecipes.com to create this. I hope you enjoy it!*