Blueberry Muffins with Streusel Topping

I recently bought a lot of blueberries that were on sale and was thinking that I hadn't made blueberry muffins from scratch in a LONG time. This is mainly due to Joe's dislike of any muffin except ones from Costco, so I decided to try this recipe from AllRecipes.com to try and change Joe's mind. I didn't have all the ingredients it asked for (I was low on white sugar) so on here I'm going to list the ingredients that I used. Again, check out the original here.

These muffins turned out to be soooo good and Joe even said that they're better than the Costco ones. Yay! Colton was even a fan of them. I think the key was the streusel topping. Take that Costco!

BLUEBERRY MUFFINS WITH STRUESEL TOPPING

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
  
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 1/2 cup butter
• 1/2 cup white sugar
• 1/4 cup brown sugar
  
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Combine 2 cups flour, 2 teaspoons baking powder, nutmeg and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)

In a large bowl, beat 1/2 cup butter with 1/2 cup white sugar and 1/4 cup brown sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.

Combine 2 tablespoons flour, 5 tablespoons brown sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack.