Lemon Berry Streusel Muffins
|Butter/Margarine||1⁄4 Cup (4 tbs), melted (Around 50 milliliter)|
|All-purpose flour||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Granulated sugar||2 Tablespoon (Around 25 milliliter)|
|Finely grated lemon zest||1 1⁄2 Teaspoon (Around 7 milliliter)|
|All-purpose flour||2 1⁄2 Cup (40 tbs) (Around 625 milliliter)|
|Baking powder||2 Teaspoon (Around 10 milliliter)|
|Baking soda||1 Teaspoon (Around 5 milliliter)|
|Granulated sugar||1 1⁄4 Cup (20 tbs) (Around 300 milliliter)|
|Finely shredded lemon||1 Tablespoon (Around 15 milliliter)|
|Buttermilk||1 Cup (16 tbs) (Around 250 milliliter)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted (Around 125 milliliter)|
|Lemon juice||1 Tablespoon (Around 15 milliliter)|
|Frozen berries||1 1⁄2 Cup (24 tbs), coated with i tbsp (15 mol) flour 375 mol (Any Kind)|
In a bowl mix together butter, flour, sugar and zest.
In a large bowl, combine flour, baking powder, baking soda, sugar and lemon zest.
In another bowl, whisk together egg, buttermilk, melted butter and lemon juice.
Add to dry ingredients, stirring just until moistened and blended.
Fold in berries.
Spoon batter into prepared muffin tin, filling cups two-thirds full.
Crumble reserved topping over tops.
Bake in preheated oven for 20 minutes or until lightly browned.