Blueberry Streusel Muffin Tops

It always is a great day when Daddy is home! Jason took the day off today, so we planned a big breakfast this morning! J made a yummy potato sausage skillet, I made scrambled eggs and, the main event.... Blueberry Streusel Muffins! These muffins are my absolute favorite muffin of all time. Today we made them into muffin tops, thanks to my new muffin top pan! (You can purchase one at my brother-in-law and sis-in-law's online store here.)

Blueberry Streusel Muffin Tops

(adapted from one of my favorite cookbooks: Simply Classic. You can purchase it on Amazonhere. They have the best recipe for Caesar Salad too!)

Streusel Topping:

1/3 cup packed brown sugar

1/4 cup flour

zest of 1/2 lemon (or lime)*

1/3 cup chopped pecans

2 T. softened butter

Muffins:

1 1/2 cup flour

3/4 cup sugar

1 1/2 t. baking powder

zest of 1/2 lemon

1 t. cinnamon

1/4 t. salt

1/2 cup milk

1/2 cup melted butter

1 egg

1 - 1 1/2 cups blueberries, fresh or frozen

Preheat oven to 375 degrees. Mix ingredients for streusel in a small bowl, add softened butter and combine until butter is small crumbs. Set aside.

Combine flour, sugar, powder, zest, cinnamon, and salt in a large bowl. Make a well in the center and add milk, butter and egg. Fold in blueberries:

Have a helper lick the whisk:

Spoon into muffin top pan (about 1/3 cup each) and sprinkle with 1-2 T. streusel topping.

Bake for 12-15 minutes or until a toothpick inserted comes out clean.

*Tip for Lemon Zest: After using fresh lemon juice for any recipe, I always keep the juiced lemon and lime rinds in a ziplock bag in the freezer. This way I always have fresh zest on hand for recipes. I usually rinse with warm water and dry first to help keep my hand from freezing.