Lemon Blueberry Muffin Tops Streusel (Printable version)
Zesty lemon and blueberry muffin tops with a sweet, buttery streusel crust. Soft, bakery-quality texture in just 35 minutes.
# Ingredient list:
→ Muffin Tops
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 2/3 cup granulated sugar
06 - Zest of 1 large lemon
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2 large eggs
09 - 1/2 cup plain Greek yogurt
10 - 1/4 cup milk
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/4 cups fresh blueberries
→ Streusel Topping
14 - 1/3 cup all-purpose flour
15 - 1/3 cup light brown sugar
16 - 1/4 teaspoon ground cinnamon
17 - Pinch of salt
18 - 3 tablespoons unsalted butter, cold and cubed
# Directions:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold butter and use a fork or your fingers to rub butter into dry ingredients until crumbly. Refrigerate until ready to use.
03 - In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
04 - In another bowl, whisk melted butter, eggs, Greek yogurt, milk, lemon juice, and vanilla until smooth.
05 - Add wet ingredients to dry ingredients and mix gently until just combined.
06 - Fold in blueberries, being careful not to over-mix.
07 - Using a large cookie scoop or 1/4 cup measure, drop mounds of batter onto prepared baking sheets, spacing at least 2 inches apart.
08 - Sprinkle each muffin top generously with streusel.
09 - Bake for 13 to 16 minutes, or until edges are golden and a toothpick inserted in the center comes out clean.
10 - Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These muffin tops give you all the best parts of a muffin without the disappointing bottom half thats often just... there.
- The contrast between the crunchy streusel and the tender, fruit-studded interior creates a texture experience that regular muffins cant match.
02 -
- Tossing your blueberries with a tablespoon of the flour mixture before folding them in prevents them from sinking and turning the batter purple.
- Room temperature eggs and dairy ingredients blend more evenly and create a better texture in the final product than cold ingredients straight from the fridge.
03 -
- For the most tender muffin tops, measure your flour by spooning it into measuring cups rather than scooping directly from the bag, which can pack too much flour into your measurements.
- If you find your streusel is too soft or melty when baking, try freezing the prepared streusel for 15 minutes before sprinkling it on top of the batter.