These are the BEST streusel-topped blueberry muffins ever, but they are also quick and easy made from pantry staples!
1 3/4 cups all-purpose flour
2 3/4 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup sugar
2 teaspoon grated orange or lemon peel
1 large egg
3/4 cup buttermilk
1/3 cup canola oil
1 c. fresh or frozen blueberries
1 tablespoon flour
1 tablespoon sugar
1/4 cup sugar
2 1/2 tablespoon flour
1/2 teaspoon cinnamon
1 1/2 tablespoons butter
Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake liners and set aside.
Lightly spoon the flour into measuring cups and level with with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.