Ingredients:

  • /2 cup All-Purpose Flour (for streusel)
  • /4 cup Granulated Sugar (for streusel)
  • tablespoons cold Unsalted Butter, cubed (for streusel)
  • /4 teaspoon Ground Cinnamon (optional, for streusel)
  • cups All-Purpose Flour (for batter)
  • /4 cup Granulated Sugar (for batter)
  • teaspoons Baking Powder
  • /2 teaspoon Salt
  • Large Eggs (room temperature)
  • /2 cup Whole Milk (room temperature)
  • /2 cup Unsalted Butter, melted and cooled
  • teaspoon Vanilla Extract
  • teaspoon Lemon Zest
  • 1/2 cups Fresh or Frozen Blueberries

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. Make the Streusel: In a small bowl, combine the 1/2 cup flour, 1/4 cup sugar, and cinnamon (if using). Cut in the 3 tablespoons of cold, cubed butter using your fingertips or a pastry blender until coarse crumbs form. Set aside in the refrigerator.
  3. Whisk Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, 3/4 cup sugar, baking powder, and salt.
  4. Combine Wet Ingredients: In a separate bowl, whisk the eggs, milk, melted and cooled butter, vanilla extract, and lemon zest until just combined.
  5. Mix Batter: Pour the wet ingredients into the dry ingredients. Gently fold using a rubber spatula until the ingredients are just incorporated. Stop mixing when a few streaks of flour still remain—do not overmix.
  6. Coat and Fold Berries: Gently toss the blueberries with 1 tablespoon of dry flour mixture to prevent sinking. Carefully fold the coated berries into the batter.
  7. Fill Muffin Cups: Divide the batter evenly among the 12 cups, filling each about 3/4 full.
  8. Top and Bake Initial Phase: Sprinkle the chilled streusel topping generously over the top of each muffin cup. Bake for 5 minutes at 400°F (200°C).
  9. Reduce Heat and Finish Baking: Immediately reduce the oven temperature to 375°F (190°C) and continue baking for an additional 17–20 minutes, or until a wooden skewer inserted into the centre of a muffin comes out clean.
  10. Cool: Let the Blueberry Burst Muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.