Lemon Blueberry Muffins (Printer-friendly)

Tender muffins with fresh blueberries, lemon zest, and a crunchy 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 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup plain yogurt or sour cream
10 - Zest of 2 lemons
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 1/2 cups fresh or frozen blueberries
13 - 1 teaspoon vanilla extract

→ Streusel Topping

14 - 1/3 cup all-purpose flour
15 - 1/3 cup light brown sugar, packed
16 - 1/4 teaspoon ground cinnamon
17 - Pinch of salt
18 - 3 tablespoons unsalted butter, cold and diced

# How-To Guide:

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 all-purpose flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk melted butter and granulated sugar until smooth. Add eggs, milk, yogurt, lemon zest, lemon juice, and vanilla extract. Whisk until fully incorporated.
04 - Gently fold dry ingredients into wet ingredients until just combined. Do not overmix—small lumps are acceptable.
05 - Toss blueberries with 1 tablespoon flour to prevent sinking, then fold gently into the batter until evenly distributed.
06 - Divide batter evenly among muffin cups, filling each about 3/4 full.
07 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter with a fork or fingertips until mixture resembles coarse crumbs.
08 - Sprinkle streusel evenly over muffin batter. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The streusel topping adds this irresistible buttery crunch that makes every bite exciting
  • These stay incredibly moist for days thanks to the yogurt and melted butter trick
  • Lemon and blueberries were meant to be together and this recipe proves why
02 -
  • Melted butter creates a more tender crumb but you must let it cool slightly or it will cook your eggs
  • Room temperature ingredients blend more smoothly so set everything out about 30 minutes before baking
  • The toothpick test is tricky with blueberries so aim for a spot without berries when checking doneness
03 -
  • Use a light touch when folding in blueberries to prevent purple streaks through your batter
  • Let the baked muffins cool completely before storing or the streusel will get soggy from trapped steam

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