This is a simplification of a recipe I found on Pinterest. I am going to write it in steps so that no one will be as confused as I was when I made it. It has quite a few steps (but still less than the original recipe) and dirties quite a few bowls but, thankfully, it was worth it in the end… My quest for the perfect blueberry muffin may be over???
Step one: Combine 1/4 cup sugar and the zest of 1 lemon in a small bowl. Set aside.
Step two: Combine 1/4 cup brown sugar, 1/4 cup white sugar and 1/2 cup flour in a bowl. Mix in 3 Tablespoons melted butter until it turns into pea-sized pieces.
Step three: Mix 2 1/2 cups flour, 1/2 teaspoon baking soda, 2 1/2 teaspoons baking powder and 1 teaspoon salt in a large bowl.
Step four: Whisk together 2 eggs and 1 1/8 cups sugar in a mixing bowl until smooth. Add 1/4 cup melted butter and whisk until combined. Whisk in 1 cup buttermilk and 1 teaspoon vanilla.
Step five: Take the lemon/sugar combination and sift out the lemon zest through a fine sieve, reserving the sugar for topping the muffins. Stir the sugary lemon zest into the flour mixture.
Step six: Make a well in the flour mixture and pour in the egg/sugar mixture. Mix until it is just combined. The batter will be very lumpy. Don’t worry, you don’t want to mix it too much!
Step seven: Gently fold in 1 1/2 cups fresh or frozen blueberries. If using frozen, toss them with 1 Tablespoon of flour before folding in.
Step eight: Fill 12-15 prepared muffin cups. Top each with streusel and a bit of the lemon sugar. Bake at 425 for 17-20 minutes or until the tops are firm and golden brown. Let cool for 5 minutes in pan and another 5 minutes on wire rack. Eat warm.