Lemon Blueberry Streusel Muffins (Printer-friendly)
Moist muffins with fresh blueberries and lemon zest, finished with a crisp buttery streusel topping.
# What You’ll Need:
→ Muffin Batter
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 Guide:
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 needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until well combined.
04 - Whisk melted butter and sugar in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Whisk in milk, sour cream, lemon zest, and lemon juice until fully incorporated.
05 - Gently fold dry ingredients into wet mixture just until combined. Avoid overmixing to prevent tough muffins.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking. Fold gently into batter until evenly distributed.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full. Sprinkle streusel topping generously over each muffin.
08 - Bake for 20 to 22 minutes until tops are golden and a toothpick inserted into the center comes out clean.
09 - Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The streusel creates this incredible buttery crunch that contrasts perfectly with the soft crumb
- Fresh lemon wakes up the blueberries instead of letting them disappear into the background
- These somehow manage to feel fancy enough for brunch but simple enough for Tuesday mornings
02 -
- Overmixing is the enemy here, fold until flour just disappears
- That streusel butter must stay cold until it hits the oven
- Frozen blueberries actually hold their shape better than fresh sometimes
03 -
- Room temperature ingredients prevent overmixing because they incorporate faster
- Grating lemon zest into the sugar first helps release all those aromatic oils