Lemon Blueberry Muffins with Streusel (Printable)
Bright lemon and juicy blueberries in tender muffins topped with buttery streusel crumble.
# What You Need:
→ Muffins
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 tablespoon lemon zest from 1-2 lemons
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1/4 cup plain Greek yogurt
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/4 cups fresh or frozen blueberries
→ Streusel Topping
14 - 1/2 cup all-purpose flour
15 - 1/3 cup packed light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 cup cold unsalted butter, cubed
18 - Pinch of salt
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter and blend with fingers or pastry cutter until mixture resembles coarse crumbs. Set aside in refrigerator.
03 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well incorporated.
04 - In a separate bowl, whisk eggs, milk, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until smooth and fully combined.
05 - Pour wet ingredients into dry ingredients. Stir gently with a spatula or wooden spoon just until combined. The batter should remain slightly lumpy. Avoid overmixing to prevent tough muffins.
06 - Gently fold blueberries into the batter using light folding motions. If using frozen blueberries, add directly from freezer without thawing.
07 - Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Use an ice cream scoop for consistent portioning.
08 - Sprinkle prepared streusel topping generously over each muffin, pressing lightly to adhere.
09 - Bake for 20-22 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden brown.
10 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.
# Expert Suggestions:
01 -
- The streusel topping creates this incredible buttery crunch that contrasts perfectly with the tender crumb
- Fresh lemon keeps these muffins light and never cloyingly sweet, making them impossible to stop at just one
02 -
- Room temperature ingredients mix more evenly, so take your eggs and dairy out about 20 minutes before starting
- Overmixing develops gluten and makes muffins tough, so stop as soon as you don't see dry flour anymore
03 -
- Toss your blueberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
- Use a microplane for the lemon zest to avoid the bitter white pith