Lemon Blueberry Muffins Streusel (Printable)
Fluffy muffins bursting with blueberries and bright lemon, topped with a crunchy buttery streusel topping.
# What You'll Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - Zest of 2 lemons
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted unsalted butter
09 - 1 cup plain Greek yogurt or sour cream
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh or frozen blueberries
→ Streusel Topping
13 - 1/2 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, cubed
16 - Pinch of salt
# How To Make:
01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - Combine flour, sugar, butter, and salt in a small bowl. Rub together with fingers or a fork until coarse crumbs form. Refrigerate until needed.
03 - In a large bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a separate bowl, rub sugar and lemon zest together to release oils. Add eggs, oil or melted butter, Greek yogurt or sour cream, lemon juice, and vanilla extract. Whisk until smooth.
05 - Pour wet ingredients into dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Gently fold fresh or frozen blueberries into the batter.
07 - Divide batter evenly among muffin cups and sprinkle streusel topping generously over each.
08 - Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The streusel adds a buttery crunch that turns a simple muffin into something you'd pay too much for at a cafe.
- Lemon and blueberry balance each other perfectly, bright but not too sweet, comforting but not heavy.
- They come together fast enough that you can make them on a whim and still have time to enjoy your morning.
02 -
- Do not thaw frozen blueberries or they'll turn your batter purple and sink to the bottom, use them straight from the freezer.
- Rubbing the lemon zest into the sugar before mixing releases the oils and spreads lemon flavor through every bite instead of leaving it in pockets.
- Overmixing the batter creates tunnels and a tough texture, so stir just until combined even if it looks a little lumpy.
03 -
- Fill the muffin cups all the way to three quarters full for those tall domed tops, anything less and they'll bake flat.
- Rotate the pan halfway through baking if your oven has hot spots, it keeps them from browning unevenly.
- Use a light hand when folding in the blueberries, treating them gently keeps them from breaking and staining the batter.