by Jennifer Burns, Jamba Juice
- 1 cup milk or soy milk
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose whole wheat flour
- 1 cup granulated white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 2 cups fresh or frozen blueberries
- 1/2 tablespoon grated lemon zest
- 2 tablespoons unsalted butter, melted (for streusel)
Preheat oven to 350 degrees F. Place rack in middle of oven.
Line 16 - 18 muffin cups with paper liners or spray with a non stick spray. In a measuring cup mix together the milk, eggs, and vanilla extract.
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 blender or two knives. (The mixture should look like coarse crumbs.) Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping. To the remaining muffin batter, gently fold in the blueberries and lemon zest. Add the milk and egg mixture to the flour mixture. Stir until just combined. (Do not over mix this mixture or the muffins will be tough when baked.) Fill each muffin cup with the batter, using two spoons or an ice cream scoop.
For streusel topping: Melt the remaining 2 tablespoons butter and drizzle over the reserved one cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 22 minutes. Place on a wire rack to cool.
