Lemon Blueberry Streusel Muffins

5 from 1 vote

Lemon Blueberry Streusel Muffins

Lemon Blueberry Streusel Muffins are moist and full of plump blueberries and fresh lemon. The streusel topping is the perfect, simple addition to these delicious muffins.

Course Bread, Breakfast

Cuisine American

Keyword lemon blueberry streusel muffins

Prep Time 25

Cook Time 20

Total Time 45

Servings muffins

Calories 251kcal

Author Sue Ringsdorf

Ingredients

For the muffins:

2 large eggs - at room temperature
1 cup buttermilk
2 teaspoons vanilla extract
1/2 cup unsalted butter - melted
1/3 cup fresh lemon juice - from 1-2 lemons
zest from one lemon - one tablespoon
2 1/2 cups all-purpose flour - spoon and leveled method
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups frozen blueberries - or use fresh

For the streusel topping:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
3 Tablespoons unsalted butter (cold) - cut into small pieces

Instructions

Mix dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, brown sugar, kosher salt, baking soda, and baking powder.
2 1/2 cups all-purpose flour, 1 cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder
Prep lemon. Zest one large lemon. Set aside. Then squeeze the juice out of the lemon until you get about 1/3 cup.
Mix wet ingredients. In another bowl, mix the wet ingredients – the buttermilk, eggs, lemon juice and zest, vanilla, and melted and slightly cooled butter. Mix well.
1 cup buttermilk, 2 large eggs, 1/3 cup fresh lemon juice, zest from one lemon, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
Combine and add blueberries. Add the dry ingredients to the wet and mix. Then add the frozen blueberries and mix again.
2 cups frozen blueberries
Add batter to muffin tins. Spoon the batter into the muffin tin prepared with liners. Add to almost full.
Make streusel topping. Mix the topping by combine the flour, brown sugar, cinnamon, salt, and cold and finely cubed butter.
1/3 cup all-purpose flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon kosher salt, 3 Tablespoons unsalted butter (cold)
Add topping to batter. Add a couple of tablespoons of the topping to the batter.
Bake. Bake muffins in a preheated 375 degree oven for about 20-23 minutes, or until just done in the center.
Cool. Let muffins sit in tins for about 5 minutes before removing to a cooling rack.

Notes

Expert Tips

You can use either frozen blueberries or fresh blueberries. Both are equally good in these muffins. Since I keep blueberries on hand for smoothies (like my Berry Peanut Butter Smoothies), I used those.
Freshly squeezed lemon juice plus zest adds incredible flavor to these muffins. It's not to be skipped! You can even add more zest if desired!
Fill the muffin liners to almost full. You'll need a little bit of room to add the streusel topping.
The streusel topping adds a little crunch and texture to these muffin. A little bit different from my original blueberry muffins.

Nutrition