Muffin Mania

This might be my favorite thing we've made in class so far, delicious blueberry muffins with lemon zest and streusel topping....mmm....hot and tender like a yummy bakery muffin. So good. I can't wait to make these again. 

BLUEBERRY MUFFINS, makes 30 muffins
4 eggs
Heavy cream - 1/2 quart
Zest from 1 lemon
Ground nutmeg - 1/8 tsp.
Granulated sugar - 10 oz.
Baking powder - 3 Tbsp.
Cake flour - 24 oz.
Kosher salt - 1/2 Tbsp.
Blueberries - 10-12 oz.
Unsalted butter - 8 oz.

1. Whisk eggs, cream, and lemon zest by hand.
2. Sift dry ingredients, add berries and toss to coat evenly with the flour mixture.
3. Add the dry ingredients to the egg mixture and stir until about 2/3 mixed. Add melted butter and finish mixing.
4. Portion into greased muffin cups and bake at 375 degrees for approximately 15 to 18 minutes.

STREUSEL TOPPING
All-purpose flour - 2 lb.
Ground cinnamon - 2 tsp.
Salt - 2 tsp.
Brown sugar - 11 oz.
Granulated sugar - 8 oz.
Butter (cold) - 1 lb. 8 oz.

1. Combine dry ingredients. Cut in the butter until the mixture is coarse and crumbly.
2. Sprinkle on top of muffins before baking. Streusel topping will keep for several weeks if refrigerated or may be frozen for longer storage. No need to thaw before use.