Blueberry Muffins Anyone?

Do you like blueberry muffins? If you do, you're in for a treat. I am sharing with you this great blueberry muffins recipe. I have tried several recipes before and this is the one that I am keeping and I have been using this recipe over and over.

I first saw this recipe on Cook's Country on TV. The muffins look so delicious that I just had to try it myself. Here are a few notes from Cook's Country about making delicious blueberry muffins:

• To prevent a streaky batter, leave the blueberries in the freezer until the last possible moment.
• Wyman's brand frozen wild blueberries are their first choice.
  

Blueberry Streusel Muffins

For the Streusel

• 1 1/2 cups AP flour
• 1/3 cup packed dark brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon(tsp) ground cinnamon
• pinch salt
• 7 tablespoons(tbsp) unsalted butter, melted

For the Muffins

• 4 tbsp unsalted butter, melted and cooled slightly, plus extra for preparing muffin tins
• 2 cups AP flour, plus extra for preparing muffin tin
• 1 large egg
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 1 tsp grated lemon zest
• 1/2 cup buttermilk
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups frozen blueberries

Instructions:

1. For the streusel: Combine flour, sugar, cinnamon, and salt in bowl. Drizzel with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.

2. For the muffins: Adjust oven rack to middle position and heat oven to 375 F degrees. Grease and flour muffin tins(12 small or 6 jumbo. Instead of greasing, you can also use cupcake liners, easier that way). Whisk egg in medium bowl for about 30 seconds until pale and combined. Add vanilla, sugar and zest and whisk vigorously until think, 30sec. Slowly whisk in melted butter; add buttermilk and whisk until combined.

3. Reserve 1 tbsp flour. Whisk remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.

4. Divide batter in muffin tin and top with streusel. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, about 20-25mins. (I normally make the jumbo sized muffins, those take about 30-35mins) Cool muffins in tin for 10min then remove to wire rack.