Lemon Blueberry Muffins Streusel (Printer-friendly)
Tender muffins bursting with lemon zest, juicy blueberries, and a crisp, buttery streusel topping.
# What You’ll 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 - 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 (do not thaw if frozen)
→ 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 Guide:
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 blended. Add eggs, yogurt, milk, lemon zest, and lemon juice; whisk until mixture is smooth and uniform.
04 - Gently fold dry ingredients into wet mixture until just combined, being careful not to overmix. Small lumps are acceptable.
05 - Carefully fold in blueberries until evenly distributed throughout the batter.
06 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters 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 mixture evenly over the surface of each filled muffin cup.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin 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 topping creates this incredible buttery crunch that contrasts perfectly with the tender crumb underneath
- These muffins stay moist for days, which is rare in the world of homemade baked goods
02 -
- Overmixing the batter is the number one mistake people make with muffins, leading to tough tunnels instead of tender crumbs
- Frozen blueberries actually work better in some ways because they hold their shape during baking, unlike fresh ones that can burst
03 -
- Room temperature ingredients incorporate more evenly and create a better texture in the final muffin
- Letting the batter rest for 15 minutes before baking gives the flour time to hydrate for a more tender crumb