Lemon Blueberry Muffins Streusel (Printer-friendly)
Moist muffins filled with blueberries and lemon, topped with a buttery streusel crumb.
# What you'll need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - Zest of 2 lemons
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted unsalted butter
09 - 1 cup plain Greek yogurt or sour cream
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh or frozen blueberries
→ Streusel Topping
13 - 1/2 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, cubed
16 - Pinch of salt
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - Combine flour, sugar, butter, and salt in a small bowl. Rub with fingers or fork until mixture forms coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a large bowl.
04 - In a separate bowl, rub granulated sugar with lemon zest to release oils. Add eggs, oil or melted butter, Greek yogurt or sour cream, lemon juice, and vanilla extract; whisk until smooth.
05 - Gently fold wet ingredients into dry ingredients until just combined; avoid overmixing.
06 - Fold blueberries into the batter carefully to maintain their shape.
07 - Divide batter evenly among muffin cups. Generously sprinkle streusel topping over each.
08 - Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- They taste indulgent but come together in twenty minutes, so you can actually make them on a weekday morning.
- The streusel topping stays buttery and crispy for days, which honestly feels like a small miracle.
- Fresh lemon keeps them from ever feeling heavy, no matter how many you eat warm from the oven.
- One batch makes a dozen, so you always have something good waiting in an airtight container.
02 -
- Frozen blueberries are actually better than fresh here because they don't bleed color into the batter, and they stay whole instead of turning into jam.
- The second you see white flour disappear, you're done mixing the batter. One more swirl and your muffins will be tough and nothing can save them.
- Lemon zest loses its brightness if you skip it and just use juice, so that step isn't optional if you want the muffins to taste like themselves.
03 -
- Room temperature ingredients emulsify together smoothly, so take your eggs and yogurt out of the fridge while you preheat the oven.
- A microplane zester makes lemon zest so fine and fragrant that it distributes evenly through the sugar, whereas a box grater leaves you with bigger pieces that sometimes get missed.