For the streusel topping:
- 6 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup dark brown sugar
- 1 teaspoon lemon zest
- Pinch of kosher salt
For the muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon lemon extract
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup dark brown sugar
- 2 large eggs
- 1 pint fresh blueberries
- 3 tablespoons powdered sugar
- 2 teaspoons fresh lemon juice
- Streusel topping: In a small bowl add all ingredients and stir well to combine. Set aside.
- For the muffins: Preheat oven to 350 degrees and line a muffin pan with paper liners, set aside.
- In a medium sized bowl add flour, baking powder, fresh thyme leaves and kosher salt. Whisk to combine and set aside.
- In a small bowl (or use your liquid measuring cup) add buttermilk, lemon zest, vanilla bean paste and lemon extract. Stir to combine and set aside.
- While the mixer is one low speed slowly add in the flour just until combined.
- Gently stir in the fresh blueberries trying not to break them as you stir.
- Fill your muffin pans about 3/4 of the way full and smooth the top as best as possible.
- Top each muffin with a handful of streusel topping. If the topping sets up a bit (the butter might firm up a bit) just break it up with your hands. You want to use all the topping so don’t be scared to really top those muffins.
- Bake for about 25 minutes or until the muffin is fully cooked. You can test your muffin by inserting a toothpick into the center and when removed it should be clean.
- Let your muffins cool and top with drizzle.
- For the glaze: Whisk together until smooth. If it’s too thick add a little more lemon juice. If it’s too thin add a little more powdered sugar.