Muffins

• 1 1/2 cups blueberries, fresh or frozen
• 2 cups + 3 Tbsp. all-purpose flour, divided
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 7 Tbsp. milk
• 1 Tbsp. lemon juice
• 1 Tbsp. loosely-packed lemon zest

Streusel Topping

• 2 Tbsp. melted butter, slightly cooled
• 2 Tbsp. all-purpose flour
• 2 Tbsp. granulated sugar
• 1/4 cup raw sugar

1. Preheat oven to 350º. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
2. Mix streusel topping ingredients together until combined. Set aside.
3. In a small mixing bowl, toss blueberries with 3 Tbsp. flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
4. In a separate small mixing bowl, whisk together flour, baking powder, and salt and set aside.
5. In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
6. Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
7. Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
8. Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack. Serve immediately or store in a sealed container for up to 3 days.