Blueberry Streusel Muffin

When you have a baby at home, not only you can't hang around the kitchen, basically you can't hang around anywhere except beside the baby. When you are done with feeding, burping and changing him, he wants to interact with you. Such a 24-7 job!!!

So, whenever I have chance to leave my boy to my husband, I just make use of my spare time to cook.

Today, I've baked 2 batches of muffins. Two new flavours I have not tried before - olive oil muffin and blueberry streusel muffin.

I always fancy bake goods with streusel topping. The crumbly and buttery flavour is totally to die for. Actually, after I unmolded the muffin from the muffin pan, I couldn't help but finished the streusel leftover. I was very close to lick the pan!

(makes 12 muffins)
Ingredients:
1 cup milk
2 large eggs, lightly beaten
1 tsp vanilla extract
3 cups all-purpose flour
1 cup white sugar
1 tbsp baking powder
1/2 tsp salt
1 stick unsalted butter, chilled and cut into small cubes
2 cups fresh or frozen blueberries
1/2 tbsp lemon zest
2 tbsp unsalted butter, melted

Directions:
Preheat oven to 350F. Butter a 12-cup muffin tin.

In a measuring cup, mix together milk, eggs and vanilla. Set aside.

In a food process/blender, combine flour, sugar, baking powder and salt. Blend in butter cubes until the mixture looks like coarse crumbs. Remove 1 cup of the
mixture for making streusel later.

Add milk mixture to the flour mixture. Stir until just combined. Gently fold in blueberries and lemon zest.

Fill each muffin cup almost full with the batter.

To make streusel topping. Melt the remaining 2 tbsp butter and drizzle over the reserved flour mixture. Mix together with a fork until it's crumbly.

Sprinkle a tablespoon of the streusel over the top of each muffin.

Place in the oven and bake until very lightly browned and a toothpick inserted in the center comes out clean, about 25 mins. Place on a wire rack to cool.