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Easy Moist Blueberry Lemon Muffins with Streusel Topping

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These moist blueberry lemon muffins with a crumbly streusel topping are perfect for breakfast or a snack, combining bright citrus flavor with sweet berries and a buttery crunch.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons (9 g) baking powder
  • ½ teaspoon (2.5 g) baking soda
  • ¼ teaspoon (1.5 g) salt
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ½ cup (120 ml) plain Greek yogurt or sour cream
  • ⅓ cup (80 ml) whole milk, room temperature
  • Fresh lemon zest from 2 medium lemons (about 2 tablespoons)
  • 1 ½ cups (225 g) fresh blueberries, washed and patted dry
  • 1 teaspoon (5 ml) pure vanilla extract
  • For the Streusel Topping:
  • ½ cup (60 g) all-purpose flour
  • ⅓ cup (70 g) packed brown sugar
  • 4 tablespoons (57 g) unsalted butter, cold and cubed
  • ½ teaspoon (1 g) ground cinnamon (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with butter.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, whisk melted butter, eggs, Greek yogurt (or sour cream), milk, lemon zest, and vanilla extract until smooth and creamy.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula just until combined; do not overmix.
  5. Gently fold in blueberries, tossing frozen berries in a tablespoon of flour first if using frozen.
  6. In a small bowl, mix flour, brown sugar, and cinnamon. Add cold cubed butter and use a pastry cutter or fingers to work into coarse crumbs.
  7. Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle streusel topping generously over 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. Tent with foil if streusel browns too quickly.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Do not overmix the batter to avoid tough muffins. Use fresh lemon zest for best flavor. Toss frozen blueberries in flour before adding to batter to prevent sinking. Tent muffins with foil if streusel browns too quickly. Use room temperature ingredients for better mixing and rise.

Nutrition

Keywords: blueberry muffins, lemon muffins, streusel topping, breakfast muffins, moist muffins, easy muffins, blueberry lemon recipe

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