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1
Preheat oven to 350 degrees F
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2
Line muffin pans with paper liners or spray with a vegetable spray.
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3
In a small measuring cup mix together the milk, eggs, and vanilla extract.
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4
Set aside.
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5
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
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6
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives.
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7
The mixture should look like coarse crumbs.
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8
Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
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9
Gently fold in the blueberries and lemon zest.
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10
Add the milk and egg mixture to the flour mixture.
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11
Stir until just combined.
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12
Fill each muffin cup about two-thirds full with the batter.
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13
For streusel topping: Melt the remaining 2 tablespoons butter and drizzle over the reserved 1 cup of streusel topping.
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14
Mix together with a fork until it is crumbly and looks like coarse meal.
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15
Sprinkle a couple of teaspoons of the streusel over the top of each muffin.
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16
Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.
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17
Place on a wire rack to cool.
