Blueberry Muffins with Streusel Topping

Oh my...these were DELICIOUS! I got the recipe from foodnetwork.com and it's an Emeril Lagasse recipe. They were probably the best blueberry muffins I've ever made. Frank agrees with me on this one too. So here's the recipe:

Topping:

1/4 cup all-purpose flour

2 tbsp butter softened

2 tbsp sugar

2 tbsp finely chopped walnuts

1 tsp finely grated lemon peel

Muffins:

2 cups all-purpose flour

2/3 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

2 large eggs

1 stick of butter, melted

1 cup buttermilk (if you don't have buttermilk add 1 tbsp distilled white vinegar to 1 cup of regular milk and mix...I did this today)

1 tbsp grated lemon zest

1 1/2 cup fresh blueberries

Directions:

Preheat oven to 400 degrees. Either line or spray 12 muffin tins.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. Gently fold in the blueberries and try not to break them open and pour into the muffin tins. Crumble the streusel topping over the muffins and bake until golden brown....about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

ENJOY!!!