Simmering Saturdays Lemon Blueberry Streusel Muffins
These soft and fluffy Bakery Style Lemon Blueberry Streusel Muffins have a ton of big fat blueberries in them, the perfect amount of lemon zest and flavor, and a sweet and crumbly streusel topping to bring it all together! The best is having them still warm from the oven with a little butter—SO GOOD.
INGREDIENTS
STREUSEL TOPPING
- ½ cup All-Purpose Flour
- ¼ cupGranulated Sugar
- ½teaspoonGround Cinnamon
- 2 tablespoon Unsalted Butter (melted)
LEMON BLUEBERRY MUFFINS
- 2 ½ cups All Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Large Eggs (room temperature)
- 1 cup Granulated Sugar
- ½ cup Unsalted Butter (melted)
- ½ teaspoon Grated Lemon Zest
- 3 tablespoon Lemon Juice
- 1 cup Buttermilk or Whole Milk
- 1 tablespoon Vanilla Extract
- 2 cups Fresh Blueberries (rinsed and dried plus some extra for topping)
INSTRUCTIONS
STREUSEL TOPPING
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In a medium bowl, whisk together the all-purpose flour, granulated sugar, and cinnamon.½ cup All-Purpose Flour, ¼ cup Granulated Sugar, ½ teaspoon Ground Cinnamon
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Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.2 tablespoon Unsalted Butter
LEMON BLUEBERRY MUFFINS
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Adjust the oven rack to the 2nd level mark, just above center, and preheat the oven to 400ºF. Line a standard size muffin tin with tulip liners. If you’re using standard size liners you will yield more muffins. If not using any liners, generously spray the muffin tin cavities well with a flour-based baking spray.
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In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.2 ½ cups All Purpose Flour, 1 tablespoon Baking Powder, 1 teaspoon Baking Soda, ¼ teaspoon Salt
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In a separate medium-size mixing bowl, whisk together the eggs, granulated sugar, melted butter, lemon zest, and lemon juice. Then add in the buttermilk and vanilla extract.2 Large Eggs, 1 cup Granulated Sugar, ½ cup Unsalted Butter, ½ teaspoon Grated Lemon Zest, 3 tablespoon Lemon Juice, 1 cup Buttermilk or Whole Milk, 1 tablespoon Vanilla Extract
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Using a spatula, gradually add the dry ingredients to the wet mixture stirring until just combined. Gently fold in the blueberries. Optional step: coat the blueberries in flour before adding them to the batter. This can prevent blueberries from sinking to the bottom during baking.2 cups Fresh Blueberries
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Using a 3 tablespoon-size cookie scoop or two spoons, evenly divide the batter into the muffin liners, filling them to the top. Do this only if you are using the tulip liners. If using standard size liners, fill them ⅔ full. Top with any extra blueberries (optional) and streusel.
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Bake for 18-20 minutes at 400ºF or until an inserted toothpick comes out clean. When done, remove from the oven and allow to cool for 5 minutes before removing muffins from the tin.
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Muffins are best served still warm with a little butter, but are equally just as good completely cooled.
Recipe courtesy of Beyond the Butter.
