How to Make Blueberry Streusel Muffins! | LIVESTREAM w/ Anna Olson

Recipe below! I love a blueberry muffin that makes you imagine an exclamation mark after the word ‘blueberry’ when you take the first bite! To maximize the blueberry flavour, I use a combination of fresh blueberries and dried blueberries, and a fluffy batter with a hint of lemon absorbs the blueberry aromas as the muffins bake. -------- Makes 12 Muffins Prep Time: 15 minutes Cook Time: 25 minutes The muffins will keep in an airtight container for up to 3 days or can be frozen for up to 3 months. -------- • Ingredients • 1 ¾ cups (262 g) all-purpose flour ½ cup 1 Tbsp (112 g) granulated sugar, divided 2 tsp finely grated lemon zest 2 tsp baking powder ¼ tsp fine salt ¼ tsp ground nutmeg ½ cup (115 g) unsalted butter, melted (still warm is OK) ½ tsp ground cinnamon 2/3 cup (160 mL) 2% milk, at room temperature 2 large eggs, at room temperature ½ tsp vanilla extract 1 ½ cups (190 g)