Lemon Blueberry Muffins Streusel (Printer-Friendly)
Moist muffins with zesty lemon, fresh blueberries, and buttery streusel crumb topping.
# What You'll Need:
→ Muffins
01 - 2 cups all-purpose flour (8.8 oz)
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled (4 oz)
06 - 3/4 cup granulated sugar (5.3 oz)
07 - 2 large eggs
08 - 1/2 cup Greek yogurt or sour cream (4 fl oz)
09 - 1/4 cup milk (2 fl oz)
10 - Zest of 2 lemons
11 - 2 tablespoons lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries (5.5 oz) or frozen, unthawed and tossed in 1 teaspoon flour
→ Streusel Crumb Topping
14 - 1/2 cup all-purpose flour (2.3 oz)
15 - 1/3 cup light brown sugar, packed (2.3 oz)
16 - 1/4 cup unsalted butter, cold and diced (2 oz)
17 - 1/2 teaspoon ground cinnamon
18 - Pinch of salt
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease lightly.
02 - Combine flour, brown sugar, cinnamon, and salt in a small bowl. Add cold butter and rub with fingers or fork until coarse crumbs form. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - Whisk melted butter and sugar until smooth in a large bowl. Add eggs one at a time, stirring well after each. Incorporate Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract.
05 - Fold dry ingredients gently into wet mixture until just combined without overmixing.
06 - Fold in blueberries carefully to maintain their shape.
07 - Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle streusel topping on each.
08 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The streusel topping adds a buttery crunch that makes every bite feel a little fancy without any extra effort.
- The lemon keeps them bright and never too sweet, so you can eat two without feeling guilty.
- They stay soft for days and freeze beautifully, which means you can pull one out on a Tuesday morning and feel like you have your life together.
02 -
- Do not overmix the batter once you add the flour or you will end up with tough rubbery muffins instead of tender ones.
- If you use frozen blueberries, toss them in a teaspoon of flour while they are still frozen so they do not bleed purple streaks all through the batter.
- Let the melted butter cool for a few minutes before adding it to the eggs or you will cook them and end up with scrambled egg bits in your muffins.
03 -
- Zest your lemons before you juice them, it is so much easier when they are whole.
- Keep the butter for the streusel as cold as possible, if it gets too soft the topping will melt into the muffins instead of staying crumbly and crisp.
- If your blueberries sink to the bottom, toss them in a tablespoon of flour before folding them in and they will stay suspended in the batter.