I've been meaning to do a blueberry muffin post for a l.o.n.g. time - I looooooove a good blueberry muffin. Key word here - GOOD. A mediocre blueberry muffin isn't worth the calories or the energy it takes to chew it - I'm talking dry, crumbly, heavy, blueberry-flavor-less muffins - to be frank, they suck. Unfortunately, there are more bad muffins out there than good ones - very rarely do I stumble across a heavenly blueberry muffin in the outside world. I have a fantastic sour cream blueberry muffin that I make relatively often (sour cream is like, the best thing that ever happened to muffins), but I wanted to try something a little different. I was craving a little lemon action, some streusel or crunch on top. And then I came across these blueberry muffins at The Little Kitchen. These are in fact a Cook's Illustrated recipe - meaning that they were destined to be good. To blow the blueberry flavor into the stratosphere, you make a blueberry jam-type-thing and swirl that into the muffins - brilliant. Topped with crunchy lemony sugar, these babies are the ultimate in blueberry muffins. Bursting with blueberry flavor, crunchy on top, tender and soft inside (but not too dense or cakey), these definitely qualify as a good blueberry muffin. They're excellent, in fact - and freeze really well. Because there was no way I was trusting myself with a dozen of these babies in the house - 11 of them went promptly into the freezer to be enjoyed at a later date. Excellent blueberry muffins on demand, straight outta the freezer, into the microwave, and steaming hot onto your plate to be enjoyed with a hot cup of tea - heavenly.