Lemon Blueberry Muffins Streusel (Printable version)

Moist, fluffy muffins with fresh blueberries and lemon, topped by a buttery, crumbly streusel.

# Ingredient list:

→ Muffin Base

01 - 2 cups all-purpose flour (250g)
02 - 2/3 cup granulated sugar (135g)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1 cup buttermilk, room temperature (240ml)
07 - 1/2 cup unsalted butter, melted and cooled (115g)
08 - 2 large eggs, room temperature
09 - 1 tablespoon finely grated lemon zest (from 1 large lemon)
10 - 1/4 cup fresh lemon juice (60ml)
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh blueberries (225g)

→ Streusel Topping

13 - 1/2 cup all-purpose flour (65g)
14 - 1/3 cup light brown sugar, packed (65g)
15 - 1/4 cup cold unsalted butter, cubed (55g)
16 - 1/2 teaspoon ground cinnamon
17 - Pinch of salt

# Directions:

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. Refrigerate until ready to use.
03 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well incorporated.
04 - In a separate bowl, whisk buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth and fully combined.
05 - Pour wet ingredients into dry ingredients. Fold gently with a spatula just until flour disappears—do not overmix or muffins will become tough.
06 - Gently fold blueberries into the batter, taking care not to crush them. If using frozen berries, add directly from freezer without thawing.
07 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
08 - Sprinkle prepared streusel topping generously over each muffin, pressing lightly to adhere.
09 - Bake for 20 to 22 minutes until tops are golden and 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 before serving.

# Expert Tips:

01 -
  • The combination of tart lemon and sweet blueberries hits every taste bud in the best way
  • That crumbly streusel topping transforms an ordinary muffin into something bakery worthy
  • These come together so quickly you can have fresh baked muffins on a weekday morning without stress
02 -
  • Overmixing the batter is the fastest way to get tough, rubbery muffins, so stop folding as soon as the flour disappears
  • Room temperature ingredients make a huge difference in how evenly the muffins bake, so take everything out about 30 minutes before you start
  • The streusel needs to stay cold until it hits the oven, so work quickly once you add it to the muffins
03 -
  • Microplane your lemon zest over the bowl you are mixing into to catch all those aromatic oils
  • If your berries are particularly large, cut them in half so they distribute evenly through the batter
  • The muffins are done when they spring back when gently pressed in the center

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