These moist and soft blueberry muffins are topped with a crunchy lemon streusel, making them a perfect treat. This recipe yields 6 jumbo muffins loaded with fresh blueberries for a delicious breakfast or snack.
1: Preheat oven to 425 and lightly line & grease a jumbo muffin tin.
2: Combine all crumb topping ingredients, place in fridge until ready to use.
3: Beat together butter and sugar then add in eggs one at a time.
4: Add baking powder, salt, vanilla, and lemon zest.
5: Add flour and milk and mix until just combined/no more dry spots.
6: Lightly toss blueberries in flour and add to batter. Gently combine.
7: Scoop batter into muffin tins and top with crumb topping from step 2.
8: Bake at 425 for 5 minutes, then reduce temp to 350 for 35-40 minutes or until a toothpick comes out clean.
