I don’t make muffins often because lets be real when I make them I just want to eat them all day.  This recipe had been tempting me for awhile now so I figured it was time to give it a go.  My girl Ina never disappoints with her recipes, these muffins were ridiculously good.  I made a dozen muffins and 24 hours later they were all gone, that is how good they were.  I promise you won’t be disappointed.  The topping is the best part so don’t scrimp on it!

{BLUEBERRY STREUSEL MUFFINS}

Adapted From: Barefoot Contessa Back to Basics

• 1¾ cups all-purpose flour
• ¾ cups granulated sugar
• 2¼ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup buttermilk, shaken
• 4 tablespoon unsalted butter, melted and cooled
• 1 Meyer lemon
• 1 large egg
• 6 oz. fresh blueberries
• ½ cup + 2 tablespoon all-purpose flour
• ¼ cup light brown sugar, lightly packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 2 tablespoon cold unsalted butter

~ Preparation ~

1. Preheat the oven to 375 degrees. Line muffin tins with paper liners.

2. Zest Meyer lemon; set zest aside and save lemon for another use.

3. Sift the flour, sugar, baking powder, baking soda, and salt into a
   large bowl and blend with your hands. In a separate bowl, whisk together
   the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk
   mixture into the flour mixture with a fork, mixing just until blended.
   Fold the blueberries into the batter. Don’t over-mix! With a standard
   (2¼-inch) ice-cream scoop or large spoon. Scoop the batter into the
   prepared cups, filling them almost full.

4. For the topping, place all the
   ingredients in the bowl of a food processor fitted with the steel blade
   and pulse until the butter is in very small pieces. Pour into a bowl and
   rub with your fingers until crumbly. Spoon about 1 tablespoon of the
   streusel on top of each muffin. Bake the muffins for 20 to 25 minutes,
   until golden brown.