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Lemon Blueberry Streusel Muffins

Lemon Blueberry Streusel Muffins

Soft, tender, plush and moist Lemon Blueberry Muffins loaded with lemony streusel topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 29 minutes
Total Time 1 hour 4 minutes
Course muffin
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • Sifter

Ingredients
  

Muffin Batter

  • 2 cups plus 2 tbsp all purpose flour divided
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cup granulated sugar 100g
  • 0.5 cup brown sugar 110g
  • 1 tablespoon lemon zest
  • 2 large eggs at room temperature
  • 0.5 cup full fat yogurt 120ml
  • 1 teaspoon pure vanilla extract
  • 0.25 cup sunflower oil 60ml
  • 0.25 cup unsalted butter melted, 56g
  • ⅔ cup milk room temperature, 160ml
  • 2 cups fresh blueberries 280g

Streusel Topping

  • 0.5 cup all-purpose flour 71g
  • 2 tablespoons light brown sugar 30g
  • 1 tablespoon granulated sugar 12g
  • 3 tablespoons unsalted butter at room temperature, 42g
  • 1 teaspoon lemon zest

Instructions
 

Make the muffin batter

  • Rub sugar with lemon zest in a large bowl until it is fragrant and takes on a yellow tint.
  • Sift in 2 cups of flour, baking powder and salt and whisk until very well evenly blended.
  • Combine eggs, yogurt, vanilla, oil, melted butter and milk in a medium bowl and whisk until completely smooth.
  • Pour the wet ingredients into the bowl with dry ingredients and gently fold it all together being sure to get down to the bottom and bring up any dry pockets.
  • Stop right when the batter is fully combined and be careful not to over mix.
  • Sprinkle remaining tablespoon of flour over the raspberries and toss to coat them.
  • Fold them into the batter.
  • Cover the bowl and set aside to stand for 30 minutes while the oven preheats.
  • Preheat the oven to 400°F and line a standard 12-cup muffin pan with paper liners.

Make the streusel topping

  • Combine all ingredients in a medium bowl and blend well until it resembles coarse crumbs.
  • Use an ice cream scoop or large spoon to divide the batter evenly among lined muffin cups, filling them right to the top.
  • Cover each muffin with streusel topping and bake at 400°F for 10 minutes.
  • Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 15 minutes until a skewer inserted into the center comes out clean.
  • Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack.

Notes

These muffins are perfect for using fresh summer berries.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword baking, blueberry muffins, Breakfast, dessert, Lemon Blueberry Streusel Muffins, muffins
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