Blueberry Muffins

• ½ cup butter softened
• 1 ¼ cup sugar
• 2 eggs
• 1 tsp vanilla
• ½ tsp lemon juice
• 2 cups AP flour
• ½ tsp salt
• 2 tsp baking powder
• ½ cup milk
• 2 cups fresh blueberries

Streusel Topping

• 3 tbsp sugar
• 3 tbsp brown sugar
• 4 tbsp flour
• 4 tbsp butter cold, cut into chunks
• 2 tsp cinnamon

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Blueberry Muffins

1. Preheat your oven to 400°F. Line cupcake pans with liners.
2. Cream the butter and sugar together.
3. Add the eggs, vanilla, and lemon juice.
4. Sift the dry ingredients together, and add half to the mixture.
5. Add the milk.
6. Add the rest of the dry ingredients.
7. Fold in the blueberries.
8. Scoop into the cupcake liners.

Streusel Topping

1. Combine all the ingredients together into a food processor. Pulse until it forms a crumble texture. If you don't have a food processor, cut the butter into the dry ingredients using a pastry blender or a fork, or even your hands!
2. Put the topping on each muffin top.
3. Bake for about 20 minutes. Cool, and enjoy!

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