2 C flour
2 tsp baking powder
1/2 tsp salt
1 1/2 T flour
1 1/2 C fresh blueberries
1/2 C butter
3/4 C white sugar
1 tsp vanilla extract
1/2 tsp lemon zest (lemon juice will work)
1/2 C milk
2 T flour
5 T white sugar
1/2 tsp ground cinnamon
2 T butter, diced
Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper muffin liners (which I still spray with PAM).
Combine 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt in medium bowl. In a small bowl sprinkle 1 to 2 tablespoons of flour over blueberries and set aside (keeps from having purple batter)
In a large bowl beat 1/2 cup butter with 3/4 cup sugar until light. Beat in eggs and stir in vanilla and lemon. Fold in dry ingredients alternately with the milk. Fold in blueberries. Fold gently, do not stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a fork until resembles crumbs. Sprinkle over batter in muffin cups.
Bake in preheated oven for 20 minutes or until toothpick comes out clean. Soft and moist inside, tasty crunch outside. MmmMmm!
I like these served warm and with a little butter, but they are great just plain.