Description
Indulge in the perfect morning treat or afternoon snack with these moist and fluffy lemon blueberry muffins, topped with a deliciously crumbly streusel. This recipe combines the tangy zest of lemons and the sweet burst of blueberries under a buttery topping for a bakery-quality muffin you can make at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1/2 cup yogurt (full-fat recommended)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons unsalted butter, room temperature
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F and line a muffin tin with paper liners.
- Mix streusel ingredients until crumbly and set aside.
- Combine flour, baking powder, and salt in one bowl.
- In another bowl, mix melted butter, sugar, and lemon zest. Add eggs, yogurt, milk, and vanilla.
- Fold wet ingredients into dry ingredients until just combined. Gently fold in blueberries.
- Fill muffin cups 3/4 full, top with streusel, and bake for 20-25 minutes.
- Cool before serving.
Notes
- Use fresh blueberries for the best flavor and texture.
- Don’t overmix the batter to ensure your muffins stay fluffy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per muffin, approximate
- Calories: 280
- Sugar: 25g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg