Blueberry Streusel Muffins

• 1 14 cups flour
• 13 cup brown sugar, packed
• 13 cup granulated sugar
• 12 teaspoon ground cinnamon
• 1 pinch salt
• 7 tablespoons unsalted butter, melted
• 4 tablespoons unsalted butter, melted and cooled slightly, plus extra
• unsalted butter, for preparing mufin tin
• 2 cups flour, plus extra
• flour, for preparing muffin tin
• 1 large egg
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1 teaspoon grated lemon zest
• 12 cup buttermilk
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 12 cups frozen blueberries

1. FOR THE STREUSEL: Combine flour, sugars, cinnamon and salt in bowl.
2. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks withr some pea-sizesd pieces throughout.
3. FOR THE MUFFINS: Adjust oven rack to middle position and heat oven to 375F Grease and flour 12-cup muffin tin.
4. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds.
5. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds.
6. Slowly whisk in melted butter; add buttermilk and whisk until combined.
7. Rserve 1 tablespoons flour.
8. Whisk remaining flour, baking powder, and salt in large bowl.
9. Fold in egg mixture until nearly combined.
10. Toss blueberries with reserved flour and fold into batter until just combined.
11. Divide batter in muffin tin and top with streusel.
12. Bake until light golden brown and toothpick inserted in center of mfflin comes out with a few dry crumbs attached, 23-27 minutes.
13. Cool muffins in tin for 20 minutes, then carefully transfer muffins to rack to cook completely.
14. Muffins can be stored in airtight container at toom temperature for 3 days.

flour, brown sugar, sugar, ground cinnamon, salt, unsalted butter, unsalted butter, unsalted butter, flour, flour, egg, vanilla, sugar, lemon zest, buttermilk, baking powder, salt, frozen blueberries

Taken from www.food.com/recipe/blueberry-streusel-muffins-332731 (may not work)