Vermont Creamery® Blueberry Lemon Muffin with Crunchy Streusel Topping | Savory

Ingredients

• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 1 teaspoon freshly grated lemon zest
• 2 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat cut into chunks
• 1 cup warm milk
• 1/2 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted
• 1 large egg, lightly beaten
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh or frozen blueberries