Delicious and moist lemon and blueberry muffins, perfect for any occasion. These bakery-style muffins are packed with fresh blueberries and zesty lemon flavor, promising a delightful treat with a jammy blueberry topping and a crunchy streusel.
1: Preheat the oven to 375°F.
2: Cream the butter and 1¼ cups sugar until light.
3: Add the eggs, one at a time, beating well after each addition. Add vanilla.
4: Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.
5: Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6: Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
7: Remove muffins from tin and cool at least 30 minutes. Store uncovered to avoid excessive moisture.
