Description
Delicious Lemon Blueberry Streusel Muffins filled with bright flavors and topped with a sweet crumbly streusel.
Ingredients
Scale
- 1/2 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 2 tbsp Unsalted Butter (melted)
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 Large Eggs (room temperature)
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter (melted)
- 1/2 tsp Grated Lemon Zest
- 3 tbsp Lemon Juice
- 1 cup Buttermilk or Whole Milk
- 1 tbsp Vanilla Extract
- 2 cups Fresh Blueberries (rinsed and dried, plus some for topping)
Instructions
- In a medium bowl combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon. Rub in 2 tablespoons of melted unsalted butter until the mixture looks like coarse crumbs and holds when pressed. Set aside.
- Preheat your oven to 375°F and line a 12-cup muffin tin with liners or lightly grease each cup.
- In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- In another bowl beat 2 large room-temperature eggs with 1 cup granulated sugar until just lighter in color. Add 1/2 cup melted unsalted butter, 1/2 teaspoon grated lemon zest, 3 tablespoons lemon juice, 1 cup buttermilk, and 1 tablespoon vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry and fold with a spatula until only a few flour streaks remain.
- Gently fold in 2 cups fresh blueberries, being careful to keep the berries whole.
- Spoon batter into the muffin cups, filling each about three quarters full. Press a berry into the center of each cup as desired.
- Sprinkle a good pinch of streusel on each muffin, pressing lightly so it sticks.
- Bake for 18 to 22 minutes or until a toothpick comes out with a few moist crumbs.
- Let the muffins cool for 5 minutes in the tin, then move to a wire rack.
- Optional: Drizzle with a powdered sugar and lemon juice glaze while warm.
Notes
For best results, use good quality butter and fresh blueberries. These muffins can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, blueberry, lemon, dessert, baking