Blueberry-Lime Streusel Muffins

Take your favorite blueberry muffin, add some lime, and top with with a crumbly streusel topping.

When I first made these I had no intention of posting the recipe, but so many people asked for the recipe that I quickly snapped some photos of the remaining muffins before they all disappeared.

Speaking of disappearing I’m not looking forward to the disappearance of all the summer fruit available at local farmer’s markets. Sure I can buy berries year round at the grocery store but they just are not nearly as good! I should buy a ton and freeze them so I can at least make pies or something.

More Blueberry Muffins:

• Blueberry-Blackberry Muffins
• Blueberry Cardamom Ricotta Muffins
• Blueberry Poop Challenge Muffins
• Dark Chocolate Blueberry Muffins
• Sourdough Blueberry Muffins

One year ago: Chopped Village Salad

Two years ago: Fresh Peach Pie

Five years ago: Peanut Butter Pretzel Pie

BLUEBERRY-LIME STREUSEL MUFFINS

Makes 1 dozen

Ingredients:

STREUSEL

6 Tbsp unsalted butter, melted

1/2 cup all-purpose flour

1/2 cup old fashioned rolled oats

1/2 cup dark brown sugar

1 tsp lime zest

Pinch of salt

MUFFINS

2 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk

1 Tbsp lime zest

1/2 tsp vanilla bean paste

1 stick (1/2 cup) unsalted butter, room temperature

1/2 cup sugar

1/2 cup dark brown sugar

2 eggs, room temperature

1 pint fresh blueberries

Directions:

1. Preheat oven to 350 degrees and grease a 12-count muffin pan with non-stick spray, set aside.
2. In a small bowl add all the streusel ingredients and stir well to combine. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a small bowl mix the buttermilk, lime zest, vanilla bean paste, and lime extract. Set aside.
5. In a large bowl with an electric mixer, beat together the butter and sugars until light and fluffy. Add the eggs and beat until just incorporated. Alternate adding in the flour mixture and buttermilk mixture, mixing just until combined. Gently fold in the fresh blueberries trying not to break them as you stir.
6. Fill your muffin pans about 3/4 of the way full and smooth the top as best as possible.
7. Top each muffin with a handful of streusel topping.
8. Bake for about 25 minutes or until the muffin a toothpick inserted into the center comes out clean. Let cool 10 minutes before removing from pan.

Source: Adapted slightly from Nutmeg Nanny.