Servings: 15 MUFFINS

FOR THE STREUSEL CRUMB TOPPING: subheading: FOR THE STREUSEL CRUMB TOPPING:
6 tablespoons unsalted butter, melted 6 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour 1 ½ cups all-purpose flour
1/2 cup granulated sugar or light brown sugar - I used white sugar, but want to try brown sugar next time. ½ cup granulated sugar or light brown sugar - I used white sugar, but want to try brown sugar next time.
1/4 teaspoon kosher salt ¼ teaspoon kosher salt
1 tablespoon lemon zest or 1-2 tsp. cinnamon - I omitted this 1 tablespoon lemon zest or 1 to 2 tsp. cinnamon - I omitted this
FOR THE BLUEBERRY MUFFINS: subheading: FOR THE BLUEBERRY MUFFINS:
3 cups all-purpose flour (375 g) 3 cups all-purpose flour (375 g)
1 cup granulated sugar 1 cup granulated sugar
1 tablespoon baking powder 1 tablespoon baking powder
1/4 teaspoon kosher salt ¼ teaspoon kosher salt
1/2 cup unsalted butter, melted ½ cup unsalted butter, melted
1 cup Greek yogurt (sour cream or buttermilk* can be substituted) - I used my homemade Greek yogurt 1 cup Greek yogurt (sour cream or buttermilk* can be substituted) - I used my homemade Greek yogurt
1/4 cup milk ¼ cup milk
2 large eggs 2 large eggs
1 1/2 teaspoons vanilla extract 1 ½ teaspoons vanilla extract
2 cups fresh blueberries (or 1 1/2 cups frozen wild blueberries). I used fresh blueberries kept in fridge until just before adding them to the batter. 2 cups fresh blueberries (or 1 ½ cups frozen wild blueberries). I used fresh blueberries kept in fridge until just before adding them to the batter.

TO MAKE THE STREUSEL CRUMB TOPPING: subheading: TO MAKE THE STREUSEL CRUMB TOPPING:
Toss the melted butter, flour, sugar and salt together with a fork, until crumbly.
Set aside.
TO MAKE THE BLUEBERRY MUFFINS: subheading: TO MAKE THE BLUEBERRY MUFFINS:
Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray. I used paper liners (the tall brown fancy ones).
Place the flour, sugar, baking powder, and salt in a 3 quart Kitchenaid bowl and stir with a whisk to combine. Set aside.
In bowl of stand mixer, whisk the melted butter, Greek yogurt, milk, eggs, and vanilla together until well incorporated.
Pour the dry ingredients into the liquid ingredients, and stir together with a silicone spatula, just until ALMOST combined (you should still see streaks of flour).
Add the berries, and fold carefully. (Overmixing will cause the berries to bleed and the muffins to be tough.)
Using an ice cream scoop divide the batter equally between each well of the muffin tin, and top with the reserved streusel. When topping the muffins I squeeze a handful and break it up as I’m adding to the top to get that big chunk look.
Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (without opening the oven door), and bake for an additional 15 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean. I baked 5 minutes at 425° and then 15 minutes at 350°.
Recipe Video

If you don’t have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.  If you don’t have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
From FB (Barbara Wamsley): I usually quadruple the streusel recipe and freeze the extra. I make it first, lay it out on a baking sheet, compact it and place in refrigerator to chill while I make the muffins. When topping the muffins I squeeze a handful and break it up as I’m adding to the top to get that big chunk look.  From FB (Barbara Wamsley): I usually quadruple the streusel recipe and freeze the extra. I make it first, lay it out on a baking sheet, compact it and place in refrigerator to chill while I make the muffins. When topping the muffins I squeeze a handful and break it up as I’m adding to the top to get that big chunk look.