Blueberry Muffins with Streusel Topping

The best blueberry muffins. 

However, take note:  if an abundance of unnecessary crumbs on your table and floor make you want to stab your eyes out with pencils, please skip the streusel topping. 

I left several muffins streusel-less and served those to my children. 

Crumbs and I do not get along.

(This recipe is also fantastic without the berries.)

"Berry Best" Muffins
Makes 12 muffins

Streusel Topping
1/2 cup brown sugar, firmly packed
1/3 cup flour
Zest from 1/2 a lemon, grated (about 2 teaspoons)
1/2 cup pecans or walnuts, chopped
2 tablespoons butter, softened

Muffins
1 1/2 cup flour
3/4 cup sugar
2 teaspoons baking powder
Zest from 1/2 a lemon, grated (about 2 teaspoons)
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1/2 cup butter, melted and cooled slightly
1 large egg
1 cup berries (I used thawed frozen blueberries.  Raspberries, blackberries or a mixture of all three work well, too.)

Preheat oven to 350 degrees.

For Streusel Topping:  mix brown sugar, flour and lemon zest together in a bowl.  Stir in nuts and butter.  Mix together until butter is evenly distributed and mixture is crumbly.  Set aside.

For Muffins:  combine flour, sugar, baking powder, lemon zest, cinnamon and salt in a large bowl.  Make an indention in the center.  Add milk, butter and egg to the indention and mix until smooth.  Fold in the berries.

Spoon into 12 greased or paper-lined muffin cups, filling each only 2/3 full.  Top with 1 tablespoon of struesel topping.  Do not overfill the muffin cups or topping will run over into pan.  Bake on middle rack in preheated oven for 20-25 minutes, until a toothpick inserted in center comes out clean.  Place on a rack and cool for 5 minutes, then remove muffins from tin and serve warm. 

From:  Simply Classic (Junior League of Seattle)