Lemon Blueberry Muffins Streusel (Printable version)
Tender muffins with juicy blueberries and lemon, topped with a crunchy buttery streusel for a perfect snack.
# List of ingredients:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - Zest of 1 large lemon
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/2 cup sour cream or Greek yogurt
11 - 1/2 cup unsalted butter, melted and cooled
12 - 2 teaspoons pure vanilla extract
13 - 1 1/2 cups fresh blueberries (or frozen, unthawed)
→ Streusel Topping
14 - 1/3 cup all-purpose flour
15 - 1/3 cup granulated sugar
16 - 1/4 cup unsalted butter, cold and diced
17 - 1/2 teaspoon ground cinnamon
18 - Pinch of salt
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - Combine flour, sugar, cinnamon, and salt in a small bowl. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
04 - In a separate bowl, whisk eggs, milk, sour cream, melted butter, and vanilla extract until smooth.
05 - Fold wet ingredients gently into dry ingredients until just combined, avoiding overmixing.
06 - Toss blueberries with 1 teaspoon flour, then fold gently into the batter.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full.
08 - Sprinkle the reserved streusel topping evenly over each filled muffin cup.
09 - Bake for 18 to 22 minutes, or until tops are golden and a toothpick inserted into the center comes out with moist crumbs.
10 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They stay moist for days, which means you can actually enjoy them throughout the week without them turning dry.
- The streusel topping gives you that satisfying crunch that makes every bite feel special, not just another muffin.
- Fresh lemon brightens everything without being sharp or overpowering, perfect for waking up your taste buds.
02 -
- Overmixing the batter is the number one reason muffins come out tough and dense—mix just until the dry ingredients disappear and walk away.
- Frozen blueberries really do stay whole better than thawed ones, and the tiny bit of flour you toss them in prevents the infamous blue streaking that happens otherwise.
03 -
- Room-temperature ingredients mix together more smoothly and create a more tender final product—it takes an extra five minutes but makes a real difference.
- If your muffin tin has dark or nonstick coating, reduce the oven temperature by 25 degrees to prevent the bottoms and edges from browning too quickly.