Prep Time: 10 Mins
Cook Time: 24 Mins
Total Time: 34 Mins
Servings: 12

Ingredients : 

Streusel Topping
3 tbsp melted butter
3 tbsp sugar
2 tsp lemon zest
½ cup of all-purpose flour
Muffins
3 tsp melted butter
¼ cup of vegetable oil
2 eggs
1 cup of milk or buttermilk
2 ½ cups of all-purpose flour plus 1 tbsp
1 cup of sugar
2 tsp baking powder
½ tsp baking soda
2 cups of blueberries fresh or frozen
Non-stick baking spray

Instructions : 

Streusel Topping
1. Blend together the melted butter, lemon zest, sugar, and flour in a small bowl. Place aside.
Muffins
2. Set the oven to 425 °F. Spray non-stick cooking spray inside a muffin tin.
3. Stir the melted butter, eggs, vegetable oil, and milk (or buttermilk) in a bowl until the mixture is uniform.
4. Add 2 ½ cups of sifted flour, sugar, baking soda, and baking powder to another bowl. To blend, stir.
5. Stir the dry ingredients into the whisked egg mixture.
6. Top the blueberries with a spoonful of flour. The muffin batter will then include the blueberries. To avoid
bursting the blueberries, stir only until combined.
7. Add batter to each muffin cup until it is ⅔ full, then sprinkle the streusel topping on top.
8. Bake for ten minutes at 425 °F. Then bake for a further 10 to 15 minutes after lowering the oven
temperature to 375°F.