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Lemon Blueberry Streusel Muffins
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Blueberry Lemon Muffins with Streusel Topping

Decadent, delicious and oh, so pretty. These blueberry muffins with lemon zest and a streusel topping will keep you coming back for more. This adaptable recipe works well with fresh or frozen blueberries. Try it with raspberries or blackberries too.
Course Breakfast, Dessert
Keyword Baking, Muffins
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Equipment

  • muffin pan
  • parchment paper or muffin liners (optional)

Ingredients

Streusel Topping

  • ½ cup all-purpose flour
  • ¼ cup sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 3 Tbsp butter melted

Muffins

  • 2½ cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup sugar
  • ½ cup butter melted
  • 1 tsp lemon zest
  • 3 Tbsp lemon juice
  • 1 cup whole milk or buttermilk I use Saco Buttermilk Powder
  • 1 Tbsp vanilla extract
  • 2 cups blueberries if using frozen, do not thaw

Instructions

Streusel Topping

  • In a medium bowl, whisk together the flour, sugar, cinnamon and nutmeg.
  • Drizzle in the melted butter and toss until crumbles form. Set aside.

Blueberry Muffins

  • Adjust the oven rack to just above center.
    Preheat oven to 400º.
    To make parchment paper liners cut 5" x 5" squares of parchment paper and line your muffin pan. (Check out this great how-to at The Kitchn)
    If not using cupcake/muffin liners, make sure to spray the cupcake tin generously with baking spray.
    Lemon Blueberry Streusel Muffins
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together the eggs, sugar, melted butter, lemon zest, and lemon juice. Add milk/buttermilk and vanilla.
  • Gradually add the dry ingredients to the wet mixture and stir with a rubber spatula until just combined. Lumps are ok. Gently fold in the blueberries.
  • Divide the batter into the muffin cups (about 2½ Tablespoons in each) Top with extra blueberries. Evenly sprinkle streusel over each muffin.
  • Bake for 20-25 minutes at 400º. You can do a toothpick test at 20 minutes and see if it comes out clean.
    Remove from the oven and cool for 5 minutes before removing muffins from the pan.
  • Serve warm. In the rare chance that you have any left over, they will keep in the refrigerator for up to 1 week.