Blueberry Muff's:

1 cup milk
2 large eggs, lightly beaten
1 tsp. vanilla extract
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup unsalted butter, chilled and cut into small pieces
2 cups blueberries
1/2 Tbsp. lemon zest
2 Tbsp. unsalted butter, melted

Preheat the oven to 350 and line or grease muffin tins.

In a measuring cup, mix together the milk, eggs, and vanilla extract. Set aside. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry cutter or two knives, until the mixture looks like coarse crumbs. Put 1 cup of the mixture into a small bowl to make the streusel later. Fold in the blueberries and lemon zest. Then, add the milk mixture to the flour mixture. Stir until just combined – don’t overmix. Fill each muffin cup almost full with batter.

For the streusel: Drizzle the melted butter over the reserved flour mixture. Mix with a fork until it’s crumbly and looks like coarse meal. Sprinkle some of the streusel mixture over each muffin.

Bake 18-20 minutes, or until a toothpick comes out clean and cupcakes are firm to the touch. Cool on a wire rack.