2 cups flour
2 tsp baking powder
1/2 tsp salt
2 cups blackberries (rinsed, and dried, and dusted with flour)
1/2 cup butter, softened
3/4 cup white sugar
1/4 cup brown sugar
1 tablespoon vanilla
1 tsp lemon zest
1 tsp lemon juice
1/2 cup milk
4 Tablespoons white sugar
1 Tablespoon brown sugar
2 Tablespoons flour
1 tsp cinnamon
2 Tablespoons cold butter, cubed
Preheat oven to 375 degrees.
In a medium bowl, combine flour, baking powder, and salt, and stir with a whisk.
In the bowl of a mixer, cream the 1/2 cup of butter with the white and brown sugar until fluffy and light. Add eggs, vanilla, lemon zest, and lemon juice.
Gently stir in the dry ingredients alternately with the milk until well-combined.
Add the blackberries, and fold lightly.
In a separate bowl, use a pastry blender (or two knives or even a fork) to mix the streusel topping ingredients.
Using a 1/4 cup scoop, fill a greased (or paper-lined) muffin tin. Sprinkle approx. 1/2 Tablespoon of streusel mixture on top of each muffin, and bake for 25 minutes.