For the streusel topping:
- 2/3 cup (145g) of sugar
- 1/2 (70 g) cup all-purpose flour
- 1/2 teaspoon cinnamon
- 4 ounces (113g) cold unsalted butter cut into cubes
- a pinch of salt
For the batter:
- 1 and 2/3 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 (170g)ounces unsalted butter, soft and at room temperature
- 3/4 cups (150g) sugar
- 2 large eggs
- 1/4 cup (60ml) whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- zest of a lemon
- 3 cups (1lb) blueberries (dusted with flour)
- Preheat the oven to 350 °F, 177 °C. Place 17 cupcake (paper) liners inside 2 cupcake/muffin pans.
- First, prepare the batter: In a large bowl, beat the butter and sugar together until fluffy and combined. Add the eggs, milk, lemon zest and vanilla extract. Beat until completely combined.
- Sift the flour, baking powder and salt in a bowl.
- Slowly add the sifted dry ingredients into the wet ingredients in 3 batches. Mix until just combined. Do not over mix otherwise your cake will not be light.
- Dust about a teaspoon of flour over the blueberries and mix them gently with your fingers so that they get lightly coated with flour. This will help them stay suspended in the cake and will prevent them from sinking to the bottom.
- Fold the blueberries into your cake batter with a rubber spatula.
- Now, make the streusel topping: In a bowl, whisk together the flour, sugar, salt and cinnamon. Sprinkle the cold butter on top. Using a fork or pastry cutter, cut the butter until the mixture becomes crumbly.
- Scoop ¼ cup of batter into each cupcake paper. Sprinkle a heaping tablespoon of streusel topping over the batter. Distribute the leftover (if there is any) streusel evenly on top of all of the muffins.
- Bake one tray at a time (on the center rack of oven) for 20 minutes or until a toothpick inserted in the center of the cake comes out clean and the top is golden.
- Allow the muffins to cool for about 1o minutes. Serve with a hot cup of tea or coffee.