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Lemon Blueberry Streusel Muffin Recipe

Bright lemony muffins studded with melty blueberries all covered in a crumbly buttery streusel
Print Recipe
Servings 12 muffins

Ingredients
  

Batter:

  • ½ cup (1 stick/4 oz) butter room temperature
  • 1 cup white sugar
  • 2 T lemon juice fresh squeezed
  • 2 large eggs at room temperature
  • ½ cup milk any fat
  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tsp lemon zest freshly grated
  • 1 tsp vanilla
  • 2 cups blueberries fresh or frozen; if frozen, toss still-frozen berries with 1 TBS flour

Topping:

  • ¼ cup brown sugar
  • 2 T butter room temperature

Instructions
 

  • Preheat oven to 375 degrees. Prepare muffins tins with either paper liners or nonstick baking spray.
  • Combine flour, baking powder, salt and lemon zest in a bowl, mixing well.
  • In a mixer, cream together butter and sugar until light and creamy. Add eggs, milk, vanilla and lemon juice. Mix until well incorporated.
  • Add dry ingredients to the mixer and mix just until combined.
  • Fold in the blueberries by hand. Scoop by ¼ cup into muffin tins.
  • Combine topping ingredients, crumbling together by hand or with the tines of a fork. Sprinkle onto the muffins.
  • Bake 20 minutes or until lightly browned on top. Cool on rack for 5 minutes and remove from muffin tin to cook directly on the rack.