STREUSEL TOPPING
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1/3 cup sugar
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1/4 cup all-purpose flour
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1 teaspoon freshly grated lemon zest
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2 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into chunks
MUFFIN
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1 cup warm milk
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1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted
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1 large egg, lightly beaten
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2 cups all-purpose flour
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1/2 cup sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup fresh or frozen blueberries
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1 teaspoon freshly grated lemon zest
Steps
1
Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
2
Combine 1/3 cup sugar, 1/4 cup flour and 1 teaspoon lemon zest in bowl. Cut in 2 tablespoons butter chunks into sugar mixture with a pastry cutter or fork until butter is pea-sized. Set aside.
3
Combine milk, 1/2 cup melted butter and egg in bowl. Add all remaining muffin ingredients except blueberries; stir just until moistened. Gently stir in blueberries.
4
Spoon batter evenly into prepared muffin pan cups. Sprinkle with streusel topping.
5
Bake 22-26 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool slightly; remove from pan.
Comments
Recipe provided by Vermont Creamery