Blueberry Streusel Muffins (12 muffins)

For the muffin batter:

• 2 1/2 cups all-purpose flour

• 3 tsp baking powder

• 3/4 tsp salt

• 1 cup granulated sugar

• zest from 1 lemon

• 2 1/2 cups fresh blueberries, rinsed and dried (or frozen ones)

• 1 cup low-fat milk

• 1/2 cup melted butter or coconut oil

• 2 eggs

For the streusel topping:

• 1/2 cup all-purpose flour

• 1/3 cup granulated sugar

• 1/2 tsp baking powder

• 1/4 tsp ground cinnamon

• 4 tbsp cold butter

1. Preheat oven to 350°F

2. In a large bowl, combine 2 1/2 cups all-purpose flour, 3 teaspoons baking powder, 3/4 teaspoon salt, 1 cup granulated sugar, and the zest from 1 lemon. Whisk. Add the 2 1/2 cups fresh blueberries to the bowl and toss well to coat the berries with the flour mixture. 

3. Measure out 1 cup low-fat milk and 1/2 cup vegetable oil. Add 2 eggs and whisk until the wet ingredients are completely combined. 

4. Combine wet and dry ingredients 

5. Mix streusel topping, combine 1/2 cup all-purpose flour, 1/3 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon ground cinnamon, and 4 tablespoons cold butter. Use a fork to cut the butter into the dry ingredients until the mixture is crumbly. For an extra crisp topping, I sometimes pop the streusel in the fridge for 5 minutes before sprinkling it onto the muffins.

6. Bake for 20 mins or until streusel is golden brown