Lemon Blueberry Muffins (Printable)
Moist muffins bursting with blueberries and lemon, topped with a crunchy streusel for texture and flavor.
# What You Need:
→ Muffins
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 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup plain Greek yogurt or sour cream
09 - 1/4 cup milk
10 - Zest of 2 lemons
11 - 2 tablespoons freshly squeezed 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 cup unsalted butter, cold and cubed
16 - 1/4 teaspoon salt
# How To Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk melted butter and sugar until combined. Add eggs, yogurt, milk, lemon zest, and lemon juice; whisk until smooth and fully incorporated.
04 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix—small lumps are acceptable.
05 - Carefully fold in blueberries until evenly distributed throughout the batter.
06 - Divide batter evenly among the muffin cups, filling each about 3/4 full.
07 - In a small bowl, combine flour, sugar, and salt. Add cold cubed butter and use your fingers or a pastry cutter to work butter into the mixture until coarse crumbs form.
08 - Sprinkle streusel evenly over each muffin. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The streusel topping creates this magical crunchy contrast against the tender crumb that makes every bite interesting
- These freeze beautifully so you can bake a dozen and have breakfast ready for busy weekdays
02 -
- Overmixing is the number one way to end up with tough muffins so stop as soon as the flour disappears
- Toss frozen blueberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
03 -
- Rub the lemon zest into the sugar with your fingertips before mixing anything else this releases all the fragrant oils
- Use a light colored muffin tin to prevent the bottoms from getting too dark before the streusel is perfectly golden