Description
Delightful muffins with a tangy lemon flavor paired with juicy blueberries, topped with a crunchy streusel.
Ingredients
Scale
- 2 1/2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/4 cup Granulated Sugar (for streusel)
- 1/2 cup Unsalted Butter (melted)
- 2 tbsp Unsalted Butter (melted, for streusel)
- 1/2 tsp Ground Cinnamon
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 Large Eggs (room temperature)
- 1/2 tsp Grated Lemon Zest
- 3 tbsp Lemon Juice
- 1 cup Buttermilk or Whole Milk
- 1 tbsp Vanilla Extract
- 2 cups Fresh Blueberries (rinsed and dried, plus some extra for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray it lightly with cooking spray.
- Mix together 1/2 cup of all-purpose flour, 1/4 cup of granulated sugar, 1/2 tsp of ground cinnamon, and 2 tbsp of melted unsalted butter until it resembles a crumbly mixture. Set aside.
- Whisk together 2 1/2 cups of all-purpose flour, 1 tbsp of baking powder, 1 tsp of baking soda, and 1/4 tsp of salt in a large bowl.
- Mix 2 large eggs with 1 cup of granulated sugar until pale and fluffy. Add in 1/2 cup of melted unsalted butter, 1/2 tsp of grated lemon zest, 3 tbsp of lemon juice, 1 cup of buttermilk (or whole milk), and 1 tbsp of vanilla extract. Whisk until well combined.
- Stir the wet mixture into the dry ingredients until just combined; it’s okay if there are a few lumps remaining.
- Fold in the 2 cups of fresh blueberries gently.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the streusel topping generously on top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow them to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins are best served warm with butter. They can be stored at room temperature or frozen for longer storage. Bring ingredients to room temperature for best results.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, lemon, blueberry, breakfast, baked goods