Blueberry Muffins

These are by far the best blueberry muffins I've ever had.  It's the whole package of flavor and texture!

Pictured without topping

Ingredients:

   2 cups flour
   2 teaspoons baking powder
   1/2 teaspoon salt

   1 1/2 tablespoons flour
   1 1/2 cups fresh blueberries

   1/2 cup butter, softened
   3/4 cup sugar
   2 eggs
   1 teaspoon vanilla extract
   1/4 teaspoon lemon zest
   1/2 cup milk

Topping:

   2 tablespoons flour
   5 tablespoons white sugar
   1/2 teaspoon ground cinnamon
   2 tablespoons butter, cold


Directions:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. 
• In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This will keep you from having purple muffins)
• In a large bowl, cream 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs (one at a time), vanilla and lemon zest. 
• Fold in dry ingredients alternately with milk, flour last. 
• Fold in blueberries. Remember, fold gently, don't stir. 
• Spoon batter into prepared cups.
• Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons cold butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans.