Streusel-Topped Blueberry Muffins

It’s blueberry season here in Michigan.  We spent last weekend in Lundington, MI, and found the most amazing u-pick blueberry farm, Couturier Blueberry Farm.  We came home with at least 30 pounds of the most beautiful blueberries.  

We froze most of them to enjoy during the winter months, but, I found myself on a quest for the perfect blueberry muffins.   Of course, I didn’t have to look too far, because the girls at Our Best Bites never disappoint.  Here is Kate’s delicious recipe:

Streusel-Topped Blueberry Muffins
Recipe from Our Best Bites 

1 ¾ cups all-purpose flour, plus 1 tablespoon, divided
2 ¾ teaspoons baking powder
¾ teaspoons table salt
½ cup sugar, plus 1 tablespoon, divided
2 teaspoon grated orange or lemon peel
1 large egg
¾ cup buttermilk
⅓ cup canola oil
1 cup fresh or frozen blueberries
1 tablespoon flour
1 tablespoon sugar

Streusel Topping
¼ cup sugar
2 ½ tablespoons flour
½ teaspoon cinnamon
1 ½ tablespoon butter

Preheat the oven to 400°F.  Prepare your muffin tins with liners or coat with shortening and flour. Add the 1 ¾ cups flour, baking powder, salt, 1/2 cup sugar, and peel into a bowl.  Spoon the flour into the measuring cup and level it with a knife to ensure the correct volume of flour.   Make a well in the center of mixture.  In another bowl, whisk the buttermilk, egg, and oil.  Add to the dry ingredient well and stir until moistened.

In a separate bowl, combine 1 tablespoon flour and 1 tablespoon of sugar.  Toss the berries in the mixture until well coated.  Fold the berries into the batter and spoon the batter into the muffin tin, filling each cup ⅔ full.  

Mix the streusel topping by combining the sugar, flour, and cinnamon.  Cut the butter into the mixture with a pastry cutter or fork until the mixture is crumbly.  Sprinkle over the top of each muffin cup.  Put the muffin tin into the pre-heated oven and bake for about 18 minutes, until the tops are a golden brown.  You can test the muffins by inserting a toothpick into the center of one of the muffins. If it comes out clean, they are done.  Allow to cool in the pan for about 5 minutes and then cool them on a cooling rack.  Makes 12 muffins.