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To start, gather your dry ingredients. You will need: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup granulated sugar These ingredients create the base of your muffins. The flour gives structure, while the baking powder helps them rise. The salt enhances flavor, and sugar adds sweetness. Next, let’s move to the wet ingredients. You will need: - 1/4 cup unsalted butter, melted - 1 large egg - 1 cup buttermilk (or milk + 1 tablespoon vinegar) - Zest of 1 lemon These ingredients bring moisture and richness. The melted butter adds flavor, while the egg binds everything together. Buttermilk makes the muffins tender, and lemon zest gives a fresh, bright taste. Finally, gather the blueberries and topping ingredients. You will need: - 1 cup fresh or frozen blueberries - For the streusel topping: - 1/3 cup all-purpose flour - 1/4 cup brown sugar, packed - 1/2 teaspoon ground cinnamon - 2 tablespoons cold unsalted butter, cubed Blueberries add a burst of flavor and color. The streusel topping adds a crunchy, sweet layer. Mixing flour, brown sugar, and cinnamon creates a tasty contrast to the soft muffins. The cold butter gives the topping a crumbly texture. {{ingredient_image_1}} 1. First, preheat your oven to 375°F (190°C). This will help your muffins bake evenly. 2. While the oven heats, prepare your muffin tin. Line it with paper liners or grease it with cooking spray. This keeps muffins from sticking. 3. In a large mixing bowl, mix the dry ingredients. Add 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 cup of granulated sugar. Whisk them together until they are well combined. This step is key for a nice rise. 4. In another bowl, blend the wet ingredients. Combine 1/4 cup of melted unsalted butter, 1 large egg, 1 cup of buttermilk, and the zest of 1 lemon. Stir until everything is well mixed. 5. Now, carefully add the wet mixture to the dry ingredients. Stir gently until just combined. Do not overmix; it’s okay if there are a few lumps. Finally, fold in 1 cup of fresh blueberries. This adds bursts of flavor to each bite. 6. For the streusel topping, mix 1/3 cup of all-purpose flour, 1/4 cup of packed brown sugar, and 1/2 teaspoon of ground cinnamon in a small bowl. Cut in 2 tablespoons of cold unsalted butter with a fork or pastry cutter. You want it to look like coarse crumbs. 7. Divide the muffin batter evenly among the cups in the muffin tin. Fill each cup about 2/3 full. This allows room for the muffins to rise. Then, sprinkle the streusel topping generously over each muffin. 8. Bake your muffins in the preheated oven for 18 to 20 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready. Let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your delightful lemon blueberry muffins! To make the best Lemon Blueberry Streusel Muffins, avoid overmixing the batter. When you mix the wet and dry ingredients, stir gently. Overmixing can make the muffins tough, not soft. When you add blueberries, fold them in carefully. Use a spatula to lift and turn the batter. This helps keep the blueberries intact. Serve your muffins warm on a pretty platter. Dust them with powdered sugar for a nice look. You can also add lemon slices to brighten the dish. Pair these muffins with a nice drink. A cup of tea or coffee goes well. You can also serve them with fresh lemonade for a zesty touch. Oven temperatures can vary, so check your muffins early. If your oven runs hot, start checking at 15 minutes. To check for doneness, insert a toothpick in the center. If it comes out clean, your muffins are ready. If it has batter on it, bake a bit longer. Pro Tips Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries whenever possible. They will burst beautifully during baking and enhance the muffins' overall taste. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins; a few lumps are perfectly fine! Chill the Butter: For a crumbly streusel topping, ensure the butter is very cold. This helps create the perfect texture when mixed with the other topping ingredients. Adjust Baking Time: Keep an eye on your muffins as baking times can vary based on your oven. Start checking them at 18 minutes to prevent overbaking. {{image_2}} You can make your lemon blueberry streusel muffins even better! Here are some fun ideas. - Adding nuts: Try mixing in some chopped walnuts or pecans. They add a nice crunch and flavor. - Different fruits: You can swap blueberries for raspberries or strawberries. Each fruit gives a unique taste. If you have specific diet needs, I have you covered! - Gluten-free options: Use gluten-free flour for a tasty alternative. Just make sure your baking powder is also gluten-free. - Vegan substitutions: Replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Use plant-based milk in place of buttermilk. You can change your muffins to match the seasons! - Incorporating different spices or flavors: In fall, add cinnamon or nutmeg. For a summer twist, try a hint of basil or mint. - Holiday themed muffins: During the holidays, add some orange zest or cranberries. They give a festive look and taste. These variations make your lemon blueberry streusel muffins special. Enjoy experimenting! To keep your Lemon Blueberry Streusel Muffins fresh, store them in an airtight container at room temperature. This method keeps them soft and tasty for a few days. If you want to extend their shelf life, you can refrigerate them. Just place them in the fridge, but be aware they may dry out a bit. For long-term storage, freezing muffins is your best bet. Wrap each muffin tightly in plastic wrap or foil. Then, place them in a freezer bag. This method keeps them fresh for up to three months. When you’re ready to enjoy them, simply remove the muffins from the freezer. Let them thaw at room temperature or reheat them in the oven at 350°F (175°C) for about 10 minutes. These muffins stay fresh for about 3 to 5 days at room temperature. In the fridge, they last about a week. Keep an eye out for signs of spoilage. If you notice any mold, an off smell, or a dry texture, it's best to toss them. Enjoy your muffins while they are still at their best! Yes, you can use frozen blueberries. They work well in muffins too. To get the best results, do not thaw them before mixing. This helps keep the blueberries from turning the batter blue. Just fold them in gently when making the batter. Freezing muffins is easy if you follow these steps: 1. Cool the muffins completely: Let them cool on a wire rack. 2. Wrap each muffin: Use plastic wrap or foil to wrap each muffin tightly. 3. Store in a freezer bag: Place wrapped muffins in a freezer-safe bag. Squeeze out the air before sealing. 4. Label and date: Write the date on the bag for easy tracking. 5. Thawing: To thaw, leave them at room temperature for a few hours or heat in the microwave for 20-30 seconds. To check if your muffins are done, use these tips: - Toothpick test: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. - Look for golden tops: The tops should be golden brown and slightly springy to the touch. - Feel the sides: The sides should pull away from the muffin tin a bit. If they look wet or sticky, they need more time. These steps will help you bake perfect lemon blueberry streusel muffins every time. Enjoy your baking! Making blueberry muffins is fun and tasty. We covered all the ingredients, from dry to wet, plus the blueberries and delicious topping. I explained each step, from prep to baking, and shared tips for perfect muffins. You learned about variations to suit your taste and how to store them. Now, you have the tools to bake wonderful muffins. Enjoy making them and sharing with friends and family! Your baking journey starts here—happy baking!

Lemon Blueberry Streusel Muffins

Delicious muffins bursting with fresh blueberries and a hint of lemon, topped with a crunchy streusel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cup granulated sugar
  • 0.25 cup unsalted butter, melted
  • 1 large egg
  • 1 cup buttermilk (or milk + 1 tablespoon vinegar)
  • 1 zest of 1 lemon
  • 1 cup fresh blueberries (or frozen)
  • 0.33 cup all-purpose flour (for streusel topping)
  • 0.25 cup brown sugar, packed
  • 0.5 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cubed

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
  • In a large mixing bowl, whisk together 2 cups of flour, baking powder, salt, and granulated sugar until well combined.
  • In another bowl, mix together the melted butter, egg, buttermilk, and lemon zest until blended.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined (do not overmix). Gently fold in the blueberries.
  • For the streusel topping, combine 1/3 cup of flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
  • Divide the muffin batter evenly among the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping generously over each muffin.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve the muffins warm on a beautiful platter, dusted with powdered sugar for an elegant touch, and accompany with slices of fresh lemon for a vibrant finish.
Keyword baking, blueberry, breakfast, lemon, muffins