Wild Blueberry Muffins with EZ Gel

Blueberry muffins using EZ Gel gives you light and moist muffins that is sure to be a crowd pleaser. Perfect for breakfast, brunch or anytime you want a sweet treat! Wild blueberries are sweet and tart, and provide the perfect foil to the dense, slightly lemony batter. These blueberry muffins are also topped with a sweet buttery streusel that adds the perfect crunch. Delicious cold or warm!  

Ingredients

• 12 T. butter (Softened, but not melted)
• 1 1/2 c. White Sugar
• 1 TBSP EZ Gel
• 4 large Eggs
• 2 tsp. Lemon Juice
• Zest from 1 medium Lemon
• 2 tsp Vanilla extract
• 4 c. All Purpose Flour
• 4 tsp Baking Powder
• 1 tsp Salt
• 1 c. Whole Milk (2 percent will work too)
• 4 c. Fresh or Frozen Blueberries (We love Wild but you can use regular as well)
• Topping
• 1 c. All purpose Flour
• 2/3 c. White Sugar
• 1 stick Salted butter (Softened but not melted)
• 1 tsp Cinnamon
• 1 tsp EZ Gel

Directions

Step 1
Preheat oven to 375. Line 24 muffin cups with paper liners and spray lightly with pan spray. Set aside.

Step 2
Cream butter, sugars and EZ Gel until light colored and fluffy. Add the eggs one at a time beating with each addition. Add Zest and flavorings.

Step 3
In separate bowl combine dry ingredients (flour, baking powder and salt). Add to wet ingredients and beat well. Add in milk and stir until smooth. Gently fold in blueberries.

Step 4
Scoop into muffin tins. The batter will be very thick. 

Step 5
In a separate bowl combine topping ingredients, cutting in butter until a crumble is formed. Divide topping over muffin tins pressing in streusel topping lightly. 

Step 6
Bake for 25-30 minutes until light golden brown. Check with a toothpick. It is done when the toothpick comes out clean. Remove from oven and cook on a baking rack.

NOTE
These muffins freeze very well. Wrap individually in plastic wrap and store in a freezer safe container for up to 6 weeks.