Description
Fluffy and bursting with flavor, these Blueberry Lemon Streusel Muffins offer a delightful balance of sweet and tangy, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, combine the melted butter, milk, eggs, vanilla extract, lemon zest, and lemon juice. Mix until smooth and well blended.
- Pour the wet ingredients into the dry ingredients and mix until just combined—take care not to overmix. Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
- In a small bowl, mix together the brown sugar, additional flour, and cinnamon until well combined for your streusel topping.
- Fill each muffin cup with batter about 3/4 full, then sprinkle the streusel topping generously over each muffin.
- Bake in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Notes
For best flavor, use fresh blueberries and do not overmix the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg