Description
Delicious lemon blueberry muffins with a crunchy streusel topping.
Ingredients
Scale
- For Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- ½ teaspoon cinnamon
- 6.5 Tablespoon unsalted butter – melted
- For Lemon Blueberry Muffins:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1 Tablespoon grated lemon zest
- 2 eggs
- 2/3 cup Greek yogurt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 and 1/3 cups blueberries – fresh or frozen (reserve ½ cup of blueberries for topping)
- 1 tablespoon flour
Instructions
- Preheat oven to 400 F degrees and line muffin pan with paper liners.
- In a small bowl, whisk together flour, sugar, and cinnamon for the crumb topping. Add melted butter and stir until crumbly. Refrigerate until ready to use.
- In a large bowl, stir together flour, baking powder, and salt for the muffins.
- In a medium bowl, combine 2/3 cup granulated sugar and lemon zest. Rub together for a minute. Add eggs and whisk until combined. Whisk in yogurt, oil, lemon juice, and vanilla extract.
- Fold wet ingredients into dry ingredients.
- Reserve ½ cup of blueberries for topping. Dust remaining blueberries with 1 tablespoon flour and fold gently into the batter.
- Spoon batter into muffin tins, filling each cup 2/3 full. Tap the pan to set the batter. Top with remaining blueberries and streusel topping.
- Bake at 400 F for 5 minutes. Reduce temperature to 375 F and bake for 13-15 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then remove muffins and cool on a wire rack.
Notes
- Store muffins in an airtight container for freshness.
- Use fresh blueberries for best flavor.
- Adjust cinnamon to taste in the streusel topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Muffins, Muffins, Baking, Dessert