Raspberry Lemon Muffins

Raspberry Lemon Crumb Muffins
Crumb Topping Ingredients:
5 tablespoons Easy Butter
1/2 cup sugar
1/2 cup flour
1/2 cup oatmeal
1/4 tsp salt
Muffin Ingredients:
2 cups all-purpose flour
1/12 tsp baking powder
1/2 tsp salt
1/2 cup Easy Butter Infused Butter
1 cup sugar
2 large eggs
1/2 cup buttermilk
finely grated zest of one lemon
1 tsp vanilla extract
2 cups fresh blueberries
Glaze Ingredients:
3 tablespoons fresh squeezed lemon juice
1 cup powdered sugar
Directions:
1. Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners
2. Make the crumb topping by combining 3 tablespoons of Easy Butter Infused Butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.
3. Combine flour, baking powder and salt in a medium size bowl. Set aside.
4. If using frozen raspberries, place them in a small bowl and return to freezer until ready to use.
5. If using fresh berries, place in a small bowl and set aside.