Blueberry Muffins With Streusel Topping

These moist and delicious muffins are packed with plump blueberries,and a touch of lemon zest. Then they are topped with an amazing streusel topping with a hint of cinnamon. Easy to make and perfect breakfast   for on the go for you and the family..Enjoy!!

For the muffins:

3½ cups all-purpose flour
1 Tablespoon baking powder
1¼ cups sugar
1 stick butter, softened
3 eggs
1 cup light sour cream
1½ teaspoons grated lemon zest
2¼ cups fresh blueberries

For the streusel topping:

4 Tablespoons cold unsalted butter, diced
¾ cup all-purpose flour
½ cup brown sugar
¼ teaspoon kosher salt
1 teaspoon ground cinnamon

DIRECTIONS:

For the muffins:

Preheat the oven to 350ºF.

In a small bowl sift together the flour and baking powder. Set aside.

In a mixmaster, beat together the sugar and butter until well blended.

Add the eggs in one at a time until they are all incorporated.

Mix in the sour cream and the lemon zest.

Slowly add in the sifted flour mixture. Do not over beat.

Gently stir in the blueberries then scoop the batter into a greased cupcake pan.

Top with 1 tablespoon of streusel (recipe below) and then bake the muffins for 20 to 25 minutes.

For the streusel topping:

In a food processor pulse together the butter, flour, sugar, salt and cinnamon until the butter is in small pieces.

Pour the mixture into a bowl and pinch small pieces together until it is a crumbled texture.

recipe from:http://www.justataste.com/2009/01/blueberry-bell-muffins-with-streusel-topping/