Lemon Blueberry Muffins Streusel (Printable Version)
Moist, fluffy muffins with tangy lemon and juicy blueberries, finished with a crisp streusel topping. An irresistible treat for any occasion.
# What You'll Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup vegetable oil or melted unsalted butter
07 - 2 large eggs
08 - 1/2 cup plain yogurt or sour cream
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
→ Streusel Topping
13 - 1/3 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 teaspoon ground cinnamon
16 - Pinch of salt
17 - 3 tablespoons cold unsalted butter, cubed
# Directions:
01 - Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cavities.
02 - In a small bowl, combine 1/3 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 teaspoon ground cinnamon, and a pinch of salt. Using a fork or your fingertips, cut in 3 tablespoons of cold, cubed unsalted butter until the mixture resembles coarse crumbs. Refrigerate the streusel until you are ready to use it.
03 - In a large mixing bowl, thoroughly whisk together 2 cups all-purpose flour, 2/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
04 - In a separate bowl, whisk together 1/2 cup vegetable oil (or melted unsalted butter), 2 large eggs, 1/2 cup plain yogurt (or sour cream), the zest of 2 lemons, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract until the mixture is smooth and well combined.
05 - Pour the wet ingredient mixture into the bowl containing the dry ingredients. Gently fold the components together until they are just combined. Take care not to overmix the batter.
06 - In a small bowl, lightly toss 1 1/2 cups of blueberries with 1 teaspoon of flour; this step helps prevent the blueberries from sinking to the bottom of the muffins. Gently fold the floured blueberries into the prepared muffin batter.
07 - Evenly divide the batter among the 12 muffin cups, filling each approximately three-quarters full. Generously sprinkle the prepared streusel topping evenly over the surface of each muffin.
08 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
09 - Allow the muffins to cool in the muffin tin for 10 minutes before carefully transferring them to a wire rack to cool completely.
# Expert Advice:
01 -
- You'll adore how effortlessly these come together, even if you're not an experienced baker.
- The combination of zesty lemon and sweet blueberries is simply irresistible, especially with that crunchy streusel on top.
02 -
- Overmixing muffin batter is the ultimate sin; it makes them tough and chewy, so fold gently until just combined.
- Tossing blueberries in flour before adding them truly makes a difference in preventing them from sinking to the bottom.
03 -
- To get that perfectly domed top, start baking at a slightly higher temperature (like 400°F/200°C) for the first 5 minutes, then reduce it to 375°F (190°C) for the remaining time.
- For muffins that stay fresh longer, store them in an airtight container at room temperature for up to three days, or freeze them for a quick breakfast later.