Description

Quick and easy blueberry lemon muffins with a bright, fresh flavor and a buttery crunchy streusel topping, ready in just 30 minutes.

Ingredients

Scale

2 cups all-purpose flour (240g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar (150g)
1/2 cup unsalted butter, melted (115g)
1/4 cup unsalted butter, cold and diced for streusel (55g)
2 large eggs
1/2 cup plain Greek yogurt (120g)
1/2 cup milk (120ml), whole or 2%
Zest of 2 fresh lemons
2 tablespoons fresh lemon juice
1 1/2 cups fresh or frozen blueberries (225g), tossed in 1 tablespoon flour
For the streusel:
1/4 cup all-purpose flour (30g)
1/3 cup brown sugar (70g)
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter, diced (55g)

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
Zest and juice the lemons; set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Add cold diced butter and cut in with a pastry cutter or fork until coarse crumbs form. Chill in the fridge.
In another bowl, whisk melted butter, eggs, Greek yogurt, milk, lemon zest, and lemon juice until smooth.
Pour wet ingredients into dry ingredients and gently fold until just combined. Fold in the floured blueberries carefully.
Divide batter evenly into muffin cups, filling about two-thirds full.
Sprinkle chilled streusel generously on top of each muffin, pressing lightly to adhere.
Bake for 15 to 18 minutes until a toothpick inserted comes out clean and tops are golden with a crunchy crust.
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Do not overmix the batter to keep muffins tender. Keep butter cold for the streusel to ensure a crunchy topping. Use fresh lemon zest and juice for best flavor. Toss blueberries in flour before folding to prevent sinking. Tent muffins with foil if streusel browns too quickly. Can substitute frozen blueberries if thawed and drained. For dairy-free, swap yogurt and milk with plant-based alternatives and butter with coconut oil.

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Category: Breakfast, Snack, Dessert
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 14
Sodium: 150
Fat: 9
Saturated Fat: 5
Carbohydrates: 30
Fiber: 2
Protein: 4

Keywords: blueberry muffins, lemon muffins, streusel topping, quick muffins, easy baking, breakfast muffins, blueberry lemon recipe