Updated: Jan 4
An absolute classic, the blueberry muffin is such a staple for any baker! The lemon in here is a must, in my opinion, to give the added depth of flavour and zing and the streusel just makes it a level up!
Makes 12-18 140g butter, at room temperature 1 cup sugar 2 eggs Zest & juice of 1/2 lemon 2 cups flour 1 Tbsp baking powder 1/2 tsp salt 1/2 cup frozen blueberries 1 cup milk Streusel 50g butter, melted 1/3 cup flour 1/3 cup brown sugar Preheat oven to 180°C. Grease or line a muffin tray with muffin cases. Add first measure of butter and sugar to a medium bowl and use electric beaters to cream together, until pale and fluffy, about 4 minutes. Add eggs, lemon zest and juice and beat until combined. In a separate bowl, mix together flour, baking powder and salt. Toss blueberries through the dry mix to coat. Add dry mixture to wet mixture, along with milk and use a spatula to fold together until combined. To make streusel, combine melted butter with flour and sugar. Use your fingers to combine until it comes together like breadcrumbs. Evenly divide mixture between muffin cups and top with streusel. Bake for about 25 minutes, until a skewer inserted comes out clean.