Blueberry Lemon Muffins with Almond Streusel Top

Blueberry Lemon Muffins with Almond Streusel Top

2 cups all-purpose flour + 2 tablespoons

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 teaspoon vanilla

3/4 cup milk

zest and juice of 1 lemon

1/3 cup canola or vegetable oil

ADD:

1 egg

1 cup fresh blueberries

Almond Streusel Topping

1/2 cup chilled unsalted butter

3/4 cup brown sugar

1/2 cup flour

1/2 cup chopped almonds

In a medium bowl, combine with butter, brown sugar and flour using a pastry blender. If you do not have a pastry blender a fork works but your fingers are best. Break down the butter until the topping forms beads. Stir in the almonds. Set aside

Preheat the oven to 400 degrees. Line a muffin tin with cupcake liners or spray the tin well with nonstick cooking spray. In a small bowl toss together 2 cups blueberries with 2 tablespoon flour. Set aside. In a large bowl mix together the 2 cups flour, sugar, baking powder, salt, milk, lemon zest, lemon juice, vanilla and egg. Stir just till it is combined. Fold in the fresh blueberries/flour. Using a cookie scoop pour the batter into the muffin cups. Sprinkle with the streusel topping. Bake for 20-25 minutes or until golden brown.