Description
These blueberry lemon streusel muffins feature a bakery-style domed top, a buttery crunchy streusel, and bursts of tart-sweet blueberry in every bite. The bright lemon flavor keeps them fresh and light, making them perfect for brunch, a midday snack, or breakfast on the go.
Ingredients
- All-purpose flour, 2 ½ cups (315g)
- Granulated sugar, ¾ cup (150g)
- Baking powder, 2 teaspoons
- Baking soda, ½ teaspoon
- Salt, ½ teaspoon
- Unsalted butter, ½ cup (1 stick, 113g), melted and slightly cooled
- Large eggs, 2, room temperature
- Plain Greek yogurt, ½ cup (120g)
- Milk, ¼ cup (60ml)
- Fresh lemon zest, 2 tablespoons (from about 2 large lemons)
- Fresh lemon juice, 2 tablespoons (30ml)
- Vanilla extract, 1 teaspoon
- Fresh or frozen blueberries, 1 ½ cups (210g)
- All-purpose flour, 1 tablespoon (for tossing with berries)
- All-purpose flour, ½ cup (60g) (for streusel)
- Granulated sugar, ¼ cup (50g) (for streusel)
- Light brown sugar, ¼ cup (50g), packed (for streusel)
- Cold unsalted butter, ¼ cup (½ stick, 57g), cut into small cubes (for streusel)
- Lemon zest, 1 teaspoon (for streusel)
- Powdered sugar, ½ cup (60g) (for glaze)
- Fresh lemon juice, 1-2 tablespoons (15-30ml) (for glaze)
Instructions
- Preheat your oven to 425°F (220°C).
- Line your muffin pan with paper liners.
- Make the streusel first: In a medium bowl, whisk together ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, and 1 teaspoon lemon zest. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour mixture until it looks like coarse sand with some pea-sized clumps. Pop the bowl in the fridge while you make the batter.
- Toss the blueberries with 1 tablespoon of flour. Set them aside.
- In a large bowl, whisk together the dry ingredients: 2 ½ cups flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate medium bowl, whisk together the wet ingredients: ½ cup melted butter (cooled slightly), 2 eggs, ½ cup Greek yogurt, ¼ cup milk, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. A few lumps are fine.
- Gently fold in the floured blueberries with as few strokes as possible.
- Fill the muffin cups all the way to the top using a cookie scoop or spoon.
- Top with streusel: Sprinkle a generous amount over each muffin, pressing down lightly so it sticks.
- Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 13-16 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Make the glaze (optional): Whisk together ½ cup powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle over the cooled muffins.
Notes
Don’t overmix the batter; lumps are fine. Use room temperature ingredients. Fill muffin cups all the way to the top for domed tops. Start baking at 425°F then reduce to 375°F. Keep streusel cold until ready to use. For frozen blueberries, do not thaw before using.
- Prep Time: 15 minutes
- Cook Time: 18-21 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24
- Sodium: 280
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: blueberry lemon streusel muffins, bakery-style muffins, easy muffin recipe, blueberry muffins, lemon muffins, streusel topping, breakfast muffins