Cornmeal Blueberry Muffins with Streusel and Lemon Glaze

Preheat oven to 425ºF. Combine the streusel topping ingredients. Toss with a fork until they come together into pea size chunks. Set aside.

For the muffins, whisk the cornmeal, flour, baking powder and the salt together in a large bowl. Set aside.

Whisk the sugar together with the eggs in a medium bowl until smooth and glossy. Slowly whisk in the butter and oil until combined. Then whisk in the buttermilk and vanilla until combined.

Using a large spatula, fold the egg mixture, half of the blueberries, and the lemon zest into the flour mixture until just moistened. DO NOT OVERMIX. You want there to be lumps in the batter. Divide the batter equally into muffin tins (the recipe makes about 16). Spoon the remaining blueberries on top of the muffins.

Sprinkle each muffin with a generous amount of streusel topping and bake in the oven for 13-15 minutes.

(If you want an extra fancy touch, make a lemon glaze with the lemon juice and powdered sugar. Pour the mixture into a ziplock bag, snip the corner, and make diagonal zig zags across the tops!)

Note: If using frozen blueberries, be sure to thaw them first by running them under warm water in a colander until the water runs clear. Then spread two or three paper towels on a baking sheet and pour the berries onto the towels and shake around to absorb the moisture.