Blackberry Muffins

My mom went blackberry picking a couple of months ago, and she gave me a TON. We've been eating blackberry pancakes, blackberry smoothies, blackberry cobbler, and blackberry syrup on ice cream. Yum, yum, yum. I wanted to find a good blackberry muffin recipe, but I just couldn't find one anywhere. I did some combining and review-reading to come up with this recipe, and it is a hit. I think it could use some tweaking, but as-is they're amazing, and I guarantee there will be none left.

Blackberry Muffins

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

2 eggs

1 tablespoon vanilla

1 tsp lemon zest

1 tsp lemon juice

1/2 cup milk

Streusel Topping:

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.