Lemon Blueberry Muffins Streusel (Printable)
Zesty lemon muffins bursting with fresh blueberries and a crisp buttery streusel topping.
# What You'll Need:
→ For the Muffins
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - Zest of 2 lemons
07 - 2 large eggs
08 - 1/2 cup unsalted butter, melted and cooled
09 - 3/4 cup buttermilk
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons fresh lemon juice
12 - 1 1/2 cups fresh blueberries
→ For the Streusel Topping
13 - 1/2 cup all-purpose flour
14 - 1/3 cup brown sugar
15 - 1/4 cup unsalted butter, cold and diced
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
03 - In a separate large bowl, whisk eggs, melted butter, buttermilk, vanilla, and lemon juice until smooth and blended.
04 - Add dry ingredients to wet ingredients and stir gently until just combined. Be careful not to overmix—the batter should remain slightly lumpy.
05 - Gently fold blueberries into the batter, taking care to avoid crushing them. If using frozen berries, add them directly from the freezer.
06 - Divide batter evenly among the 12 muffin cups, filling each about three-quarters full.
07 - Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut in cold butter using a fork or your fingertips until mixture forms coarse, crumbly pieces.
08 - Sprinkle streusel mixture evenly over the muffin batter, pressing lightly to adhere.
09 - Bake for 20–22 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
10 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The streusel creates this incredible buttery crunch that makes each bite feel like a special occasion even on a Tuesday
- They stay remarkably moist for days, assuming they last that long in your kitchen
02 -
- Overmixing is the fastest way to turn tender muffins into tough ones, so treat your batter gently once the flour hits the liquid
- Room temperature ingredients mix more evenly, so take your eggs and buttermilk out of the fridge before you start
03 -
- Toss frozen blueberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom during baking
- Make double the streusel and keep the extra in your freezer for instant muffin upgrades on busy mornings