Lemon Blueberry Streusel Muffins

Kaylie
Sep 14, 2020
2 min read

Lemon and blueberries are a match made in heaven! These two fruits compliment each other so well then add a citrusy streusel on top and you have one delicious breakfast snack.

When you bake with blueberries often they will bleed and turn your muffins blue so I prefer to use frozen berries tossed in a little flour to prevent the berries from sinking to the bottom. It’s best to use fresh lemons for their zest and juice, it adds much more flavour to what you are baking and it utilizes the entire fruit.

Making a streusel topping is quick and easy and takes just 4 ingredient; flour, sugar, cold butter and lemon zest. I find the best way to mix up a streusel topping is by hand, you can also use a fork to help break up the butter.

I was at a stagette with weekend for one of my oldest friends and I wanted to make the perfect breakfast snack before getting on the road after a fun, busy and late weekend. What’s easier than grabbing a muffin?

Lemon Blueberry Streusel Muffins

makes 12 muffins

Ingredients:

for streusel

- 1 cup flour

- 1/2 cup white sugar

- 1 tablespoon lemon zest

- 1/3 cup cold butter, cubed

for muffin

- 1 1/2 cups flour

- 2 teaspoons baking powder

- 1/2 teaspoon sea salt

- 3/4 cup white sugar

- 1 tablespoon lemon zest

- 2 eggs

- 3/4 cup plain Greek yogurt

- 1/4 cup vegetable oil

- 1 teaspoon vanilla extract

- 3 tablespoons lemon juice

- 11/2 cups frozen blueberries

- 1 tablespoon flour

- 1/2 frozen blueberries for top

Instructions:

Preheat oven to 400F and line a muffin tin with liners.
To make streusel; in a medium bowl combine all ingredients and mix using your hands or forks until butter is completely incorporated and looks like crumble. Place in fridge until ready for use.
To make muffins; in a large bowl combine flour, baking powder, salt and lemon zest. Set bowl aside.
In a small bowl mixed frozen blueberries and 1 tablespoon of flour, set aside.
In a medium bowl mix together sugar and eggs until eggs are completely mixed in. Stir in Greek yogurt, oil, vanilla and lemon juice until incorporated.
Add wet ingredients into dry and combine just until combined. Fold in blueberries coated with flour into muffin mixture.
Using a cookie scoop fill each muffin liner 3/4 full. Top each muffin with a couple blueberries and streusel topping.
Place muffins in preheated oven and bake for 5 minutes at 400F before lowering the temperature to 375F and continue to bake for 15-17 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool in pan for 5 minutes then remove and finish cooling on a wire rack.