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1
To make the streusel, combine the sugar, flour, lemon zest and butter in a medium-sized bowl. Using a pastry blender or fork, mash together the ingredients until the mixture resembles the texture of wet sand. Save in the refrigerator until ready to use.
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2
For the muffins: Preheat the oven to 350 F. In a large bowl, combine the flour, sugar, baking powder and salt, whisking to combine. In a separate bowl, combine the melted and cooled butter, milk, oil, eggs, lemon juice and vanilla extract, whisking to combine. Add the wet ingredients to the dry ingredients and gently stir with a wooden spoon or rubber spatula. When there are still a few streaks of flour in the batter, add the fresh blueberries and fold into the batter until just combined.
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3
Line two 12-count muffin pans with paper or foil muffin cups (recipe makes 18 so only fill 18 holes). Fill each liner 3/4 full with batter. Remove streusel from refrigerator, and top each muffin with a generous tablespoon of the streusel topping.
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4
Bake muffins for 20-25 minutes, or until muffins spring back when gently pressed with finger. Be sure to rotate pans about halfway through baking time.
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5
Cool muffins in pans for about 10 minutes, then remove from pans and allow to finish cooling on counter for about another 30 minutes. Serve with your favorite coffee or tea.
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6
Recipe inspired by a recipe that I found on A Cook's Quest.
