Blueberry Streusel Muffins

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Handle the Heat


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3 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

4 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups buttermilk, shaken

1/4 pound (1 stick) unsalted butter, melted and cooled

1 1/2 teaspoons grated lemon zest

2 extra-large eggs

2 cups fresh blueberries (2 half pints)

3/4 cup all-purpose flour

1/2 cup light brown sugar, lightly packed

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt

4 tablespoons (1/2 stick) cold unsalted butter, diced

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