Lemon Blueberry Muffins Streusel (Printable)
Fluffy muffins with fresh blueberries, bright lemon zest, and a crunchy buttery streusel topping.
# What You Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - Zest of 2 lemons
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted unsalted butter
09 - 1 cup plain Greek yogurt or sour cream
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
→ Streusel Topping
13 - 1/2 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup cold unsalted butter, cubed
16 - Pinch of salt
# How To Cook:
01 - Set the oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - In a small bowl, combine flour, sugar, butter, and salt. Rub with fingers or fork until coarse crumbs form. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a large bowl.
04 - In another bowl, mix sugar and lemon zest until oils release. Add eggs, oil or melted butter, yogurt or sour cream, lemon juice, and vanilla extract; whisk until smooth.
05 - Pour wet ingredients into dry ingredients. Stir gently until just incorporated; avoid overmixing.
06 - Carefully fold blueberries into the batter without breaking them.
07 - Divide batter evenly among muffin cups and generously sprinkle with streusel topping.
08 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- They're genuinely moist inside thanks to the yogurt, not dense or crumbly like some muffins can be.
- The streusel adds a satisfying crunch that makes them feel more special than they have any right to be.
- That lemon flavor is bold enough to notice but never overpowering or artificial tasting.
02 -
- Overmixing is the enemy, if your batter looks slightly lumpy you're actually doing it right.
- Frozen blueberries really do stay whole better than thawed ones, trust this fully and never thaw them first.
- Don't open the oven door before 18 minutes or you'll let heat escape and risk underbaked centers.
03 -
- Rubbing the lemon zest with sugar releases essential oils that make the flavor jump off the plate, never skip this step.
- Keep your streusel butter cold right up until you use it, warm butter won't crumb properly and you'll lose that satisfying texture.