Blueberry Corn Muffins with Streusel Topping

The summer is fading fast, and with it disappear the carefree days of not applying for residency and not writing personal statements.  In celebration of my stress and procrastination tactics, I made muffins!  Blueberry muffins are my favorite, and this combines a little bit of the texture of a corn muffin too.  The lemon zest adds just a touch of lemon flavor, enough to brighten the batter, but not enough to be overtly lemon-y.  Frozen blueberries also work just fine, so this is a good year-round recipe.

I am a firm believer in streusel's ability to make anything taste better.  Could you do without the flourbuttersugarstreusel?  Technically, yes, but you would regret it.

Blueberry Corn Muffins
(makes 12 muffins)

Ingredients:

:: 6 tbsp butter, softened

:: 1/2 cup sugar

:: 1 egg

:: 3/4 cup plain yogurt (or sour cream)

:: grated zest of 1 lemon

:: 1 cup flour

:: 1/2 cup corn meal

:: 1 1/2 tsp baking powder

:: 1/4 tsp baking soda

:: 1/4 tsp salt

:: 1 cup blueberries

Pre-heat oven to 375 degrees. 

Cream butter and sugar together until pale yellow and fluffy.  Beat in egg until just mixed.  Add in yogurt and lemon zest, stir with spatula.

Mix in dry ingredients with spatula until well incorporated.  The batter will be VERY thick!  Once the batter is well mixed, stir in blueberries.  Spoon until about 2/3 full in a muffin pan.  Bake about 23-27 minutes.

Streusel Topping

Ingredients:
:: 1/4 cup butter, softened
:: 1/2 cup light brown sugar
:: 1/3 cup flour
:: dash cinnamon or nutmeg

Mix all ingredients together.  I like to put it in the fridge so that it firms up and is easy to sprinkle over the muffins.  The streusel freezes really well if you dont use it right away!