Lemon Blueberry Muffins (Printable version)
Fluffy muffins packed with blueberries and bright lemon, topped with a buttery streusel.
# What You’ll Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup buttermilk, room temperature
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh blueberries
→ Streusel Topping
13 - 1/2 cup all-purpose flour
14 - 1/3 cup packed light brown sugar
15 - 1/4 cup cold unsalted butter, cubed
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter.
02 - Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut in cold butter using a fork or fingertips until mixture resembles coarse crumbs. Set aside.
03 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
04 - Whisk buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract in a separate bowl until well blended.
05 - Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined, being careful not to overmix.
06 - Gently fold blueberries into the batter, distributing evenly throughout.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full.
08 - Sprinkle streusel topping generously over each muffin, pressing lightly to adhere.
09 - Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean.
10 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert tips:
01 -
- The tender crumb stays moist for days, making them perfect for grab and go breakfasts throughout the week
- Fresh blueberries burst in your mouth while the streusel adds the most satisfying buttery crunch on top
02 -
- Overmixing the batter will make your muffins tough and dense so stop as soon as the flour disappears
- Frozen blueberries work great but toss them in a little flour first to prevent them from sinking to the bottom
03 -
- Use a microplane to get just the yellow zest and avoid the bitter white pith underneath
- If you only have frozen blueberries do not thaw them or they will bleed into your batter