Description
Delicious and sunny Lemon Blueberry Streusel Muffins filled with sweet blueberries and a crumbly topping.
Ingredients
Scale
- 2 1/2 cups All-Purpose Flour
- 1 1/4 cups Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 2 tbsp Unsalted Butter (melted)
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 Large Eggs (room temperature)
- 1/2 cup Unsalted Butter (melted)
- 1/2 tsp Grated Lemon Zest
- 3 tbsp Lemon Juice
- 1 cup Buttermilk or Whole Milk
- 1 tbsp Vanilla Extract
- 2 cups Fresh Blueberries (rinsed and dried, plus some extra for topping)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or cooking spray.
- Mix 1/2 cup of flour, 1/4 cup of sugar, 1/2 tsp cinnamon, and 2 tbsp melted butter in a small bowl for streusel topping. Set aside.
- Whisk together 2 1/2 cups of flour, 1 tbsp baking powder, 1 tsp baking soda, and 1/4 tsp salt in a large bowl.
- Combine 2 large eggs and 1 cup of granulated sugar in a separate bowl until fluffy. Add melted butter, lemon zest, lemon juice, buttermilk, and vanilla extract. Whisk until smooth.
- Stir the wet mixture into the dry ingredients gently until just combined. A few lumps are okay!
- Fold in 2 cups of fresh blueberries until evenly distributed.
- Spoon the batter into the muffin tin, filling each cup about two-thirds full. Top with streusel mixture.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Serve warm with a pat of butter or drizzle of honey. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: muffins, lemon, blueberry, breakfast, baking, streusel