About this recipe:These are incredibly moist blueberry muffins. You'll love them so much, you'll make them over and over again. These muffins freeze really well. Hope you enjoy!!
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons flour
220g fresh blueberries
150g caster sugar
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
2 tablespoons plain flour
5 tablespoons caster sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper muffin liners.
Combine 250g flour, 2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 115g butter with 150g sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared muffin tin.
Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Rub in 2 tablespoons butter with your fingers or a fork, until the mixture resembles breadcrumbs. Sprinkle this streusel mixture over the uncooked muffins in the tin.
Bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted in centre of a muffin comes out clean. Cool in tin, then on a wire cooling rack.