Lemony Blueberry Muffins

This is a mishmash between two Penzey's muffin recipes- I couldn't decide between them so I just put them together.

1/2 cup (1 stick) softened butter

1 1/2 cup sugar (I use Trader Joe's organic)

1 tsp vanilla extract

2 eggs

2 cups sifted all-purpose flour

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp apple pie spice

1/2 tsp salt

2 cups blueberries- 1/4 cup and 1 3/4 cups

1/2 cup buttermilk

2 TB sugar

Zest & juice of 1 lemon

Cream the butter and sugar until fluffy, then add a tiny pinch of lemon zest, a TB of lemon juice, vanilla, and the eggs one of a time.

Sift together the dry ingredients and set aside.

Mash up the blueberries and keep the juice and mashed bits, then mix slowly into the batter.

Add half the flour mixture, then the buttermilk, and finally slowly beat in the rest of the flour.

Once the batter is smooth, gently fold in the last of the blueberries.

If you use frozen blueberries, like I did, the batter will be thick and almost mousse-like, and a little difficult to get into the paper-lined cupcake tins.

Put the 2TB of sugar into a small bowl, add another pinch of zest, and a hint of vanilla. Mix together into a streusel-like topping. Sprinkle it over the muffins before they go into the oven.

Bake at 375F for 20-25 minutes.