Ingredients

• 1.5 cups fresh blueberries
• 1.5 tablespoons all-purpose flour
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 0.75 cups white sugar
• 0.5 cups unsalted butter , softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.25 teaspoons lemon zest
• 0.5 cups milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat.
3. 3 Combine 2 cups flour, baking powder, and salt in a medium bowl.
4. 4 Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon zest.
5. 5 Without overworking the batter, gently fold in 1/2 of the dry ingredients, then all of the milk, followed by the remaining dry ingredients. Gently fold in floured blueberries; don't stir. Spoon batter into the prepared muffin cups.
6. 6 Make the topping: Whisk sugar, flour, and cinnamon together in a small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Sprinkle topping over batter in the muffin cups.
7. 7 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Remove from the oven and set on a wire rack to cool.

Nutrition per serving