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Easy Blueberry Lemon Muffins with Crunchy Streusel Topping

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These easy blueberry lemon muffins feature a moist crumb infused with lemon zest and juicy blueberries, topped with a crunchy, buttery streusel. Perfect for a quick, satisfying breakfast or brunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120g) plain Greek yogurt
  • ⅓ cup (80ml) milk (whole or 2%)
  • 1 tablespoon lemon zest (fresh or preserved)
  • 1 cup (150g) fresh or frozen blueberries
  • For the streusel topping:
  • ½ cup (60g) all-purpose flour
  • ⅓ cup (70g) packed brown sugar
  • 4 tablespoons (60g) cold unsalted butter, cubed
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  3. In a separate bowl, combine ½ cup flour, ⅓ cup brown sugar, and ½ teaspoon cinnamon. Add 4 tablespoons cold, cubed butter and mix with fingers or a pastry cutter until pea-sized crumbs form. Chill in the fridge.
  4. In another bowl, whisk ¾ cup granulated sugar with 2 large eggs until slightly fluffy. Add ½ cup melted butter, ½ cup Greek yogurt, ⅓ cup milk, and 1 tablespoon lemon zest. Stir until combined but do not overmix.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined; the batter should be lumpy.
  6. Fold in 1 cup blueberries gently to avoid breaking them.
  7. Spoon batter evenly into the muffin cups, filling each about ¾ full. Generously sprinkle the streusel topping on each muffin.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not thaw frozen blueberries before adding to batter to prevent color bleeding. Keep butter cold for streusel topping to maintain crumbly texture. Avoid overmixing batter to keep muffins tender. Fill muffin cups about ¾ full to prevent overflow.

Nutrition

Keywords: blueberry muffins, lemon muffins, streusel topping, breakfast muffins, easy muffins, quick breakfast, blueberry lemon, homemade muffins

Find it online: https://twirltaste.com/easy-blueberry-lemon-muffins-with-crunchy-streusel-topping-recipe-for-perfect-breakfast/