Lemon Blueberry Streusel Muffins (Printable View)
Fluffy muffins with juicy blueberries and zesty lemon, finished with a buttery cinnamon streusel topping.
# What You 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
→ 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
# How-To Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a small bowl, mix flour, sugar, cinnamon, and salt. Cut in cold butter with a fork or fingers until mixture resembles coarse crumbs. Refrigerate until ready to use.
03 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
04 - In another bowl, whisk oil (or melted butter), eggs, yogurt, lemon zest, lemon juice, and vanilla until smooth.
05 - Pour wet ingredients into dry ingredients and gently fold until just combined (do not overmix).
06 - Toss blueberries with 1 teaspoon flour, then gently fold into the batter.
07 - Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle streusel evenly over the tops.
08 - Bake 20-22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden.
09 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The streusel topping creates this gorgeous crackling crust that perfectly contrasts with the tender muffin beneath, like the satisfaction of stepping on a crisp autumn leaf.
- These muffins freeze beautifully, so you can have a taste of summer blueberries even in the depths of winter when you need a burst of brightness most.
02 -
- Overmixing the batter is the silent killer of muffin texture, I once beat the batter vigorously thinking it would make them fluffier and ended up with tough, chewy hockey pucks instead.
- The muffins will look slightly underdone in the center when you take them out, but they continue cooking from residual heat as they cool, so trust the toothpick test.
03 -
- Room temperature eggs and dairy incorporate much better into the batter, so set them out while you gather your other ingredients if youve got time.
- The muffins freeze beautifully for up to three months, just cool completely first, then wrap individually in plastic wrap before placing in a freezer bag.