Lemon Blueberry Muffins Streusel (Printable)

Moist muffins filled with fresh blueberries and lemon zest, finished with a crunchy streusel topping.

# What You Need:

→ Muffin Base

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup milk
09 - 1/4 cup sour cream or Greek yogurt
10 - Zest of 2 lemons
11 - 2 tablespoons fresh lemon juice
12 - 1 1/2 cups fresh or frozen blueberries

→ Streusel Topping

13 - 1/2 cup all-purpose flour
14 - 1/3 cup granulated sugar
15 - 1/4 teaspoon ground cinnamon
16 - 1/4 cup cold unsalted butter, cubed

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with butter.
02 - Combine flour, sugar, and cinnamon in a small bowl. Cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Refrigerate until ready to use.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
04 - Whisk melted butter and granulated sugar in a large bowl until combined. Add eggs one at a time, whisking thoroughly after each addition. Mix in milk, sour cream, lemon zest, and lemon juice until smooth.
05 - Gently fold dry ingredients into wet mixture just until combined. Avoid overmixing to ensure tender muffins.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold into batter until evenly distributed.
07 - Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle streusel topping generously over each muffin.
08 - Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
09 - Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The streusel topping creates this irresistible buttery crunch that contrasts perfectly with the tender crumb
  • Fresh lemon zest makes these taste like sunshine even on gloomy mornings
  • They stay incredibly moist for days unlike most homemade muffins that dry out overnight
02 -
  • Over mixing the batter is the number one mistake people make with muffins so stop as soon as you no longer see dry flour
  • Using frozen blueberries without tossing them in flour first will create purple streaks throughout your batter
  • These freeze beautifully wrapped individually and can go straight from freezer to microwave for 30 seconds
03 -
  • Room temperature ingredients blend together better so take everything out of the fridge about 20 minutes before you start
  • Use a cookie scoop to fill the muffin cups for equal portions and less mess

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