Last weekend I thought I would take advantage of the last of our blueberries to bake some delicious muffins to take to the Missionary street display in town. It ended up being cancelled, and so I gave half to my elderly friend Doreen and then we enjoyed the rest of them here at home.
This is a fabulous recipe. It makes a dozen super big muffins, which are just stogged full of fresh blueberries!
Buttermilk helps to make them very moist. And of course there is plenty of lemon zest in the batter, which gives them a lovely lemon background which goes so very well with the blueberries.
The streusel bakes into the top of the muffins creating a crisp and sweet sugary crunch, which is quite moreish . . . especially if you are a muffin top lover like I am!
These really are like the epitome of everything that you want in a GOOD blueberry muffin!
*Blueberry Streusel Muffins*Makes 12 large muffins
the finely grated zest of one lemon (optional)2 large free range eggs