Lemon Blueberry Muffins with Streusel Topping
Brighten your morning with these bakery-worthy lemon blueberry muffins bursting with fresh berries and topped with a crunchy streusel.
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 cup fresh blueberries
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter cubed
- 1/4 teaspoon salt. Omitted if using Salted Butter.
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the sugar and melted butter until light and fluffy.
- Beat in the egg and vanilla extract until well combined, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Prepare the streusel topping: In a small bowl, combine the flour, sugars, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Fill each muffin liner about 2/3 full with batter, then sprinkle generously with the streusel topping.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients (except the butter for the streusel).
- Toss the blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.