Lemon Blueberry Muffins Streusel (Printable Version)
Zesty muffins with fresh blueberries and a buttery cinnamon crumb 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 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup Greek yogurt or sour cream
09 - 1/4 cup milk
10 - Zest of 2 lemons
11 - 2 tablespoons lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries, or frozen unthawed, tossed in 1 teaspoon flour
→ Streusel Crumb Topping
14 - 1/2 cup all-purpose flour
15 - 1/3 cup packed light brown sugar
16 - 1/4 cup unsalted butter, cold and diced
17 - 1/2 teaspoon ground cinnamon
18 - Pinch of salt
# How-To:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease.
02 - Combine flour, brown sugar, cinnamon, and salt in a small bowl. Rub in cold diced butter with fingers or a fork until mixture forms coarse crumbs. Refrigerate until needed.
03 - In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
04 - In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract until fully incorporated.
05 - Gently fold the dry ingredient mixture into the wet mixture until just combined, taking care not to overmix.
06 - Fold blueberries carefully into the batter.
07 - Divide batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle streusel topping evenly over each muffin.
08 - Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- They're impossibly moist inside with a crispy streusel on top that actually stays crunchy, not soggy.
- The lemon is bright and real, not that artificial tang you get from extract alone.
- You can make a dozen at once and they freeze beautifully, so you're basically giving yourself breakfast for weeks.
02 -
- Room-temperature ingredients mix better, but cold eggs actually emulsify more efficiently—this isn't intuition, it's science.
- The moment you see white streaks in the batter is the moment to stop folding, even though your brain is screaming to keep going.
03 -
- If you want extra lemon intensity, add 1/2 tsp lemon extract to the batter, but go easy because it can overwhelm the blueberries.
- Frozen blueberries work perfectly; don't thaw them or they'll bleed into the batter and stain everything purple.