Description
Delicious lemon blueberry muffins with a crumbly streusel topping.
Ingredients
Scale
- 1 cup all-purpose flour (for streusel)
- 1/2 cup granulated sugar (for streusel)
- ½ teaspoon cinnamon (for streusel)
- 6.5 Tablespoon unsalted butter, melted (for streusel)
- 1 ½ cups all-purpose flour (for muffins)
- 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 for topping)
- 1 tablespoon flour (for dusting blueberries)
Instructions
- Preheat oven to 400 F degrees and line muffin pan with paper liners.
- For the streusel topping, whisk together flour, sugar, and cinnamon in a small bowl. Add melted butter and stir until crumbly. Refrigerate until ready to use.
- For the muffins, stir together flour, baking powder, and salt in a large bowl.
- In a medium bowl, rub together 2/3 cup granulated sugar and lemon zest. Add eggs and whisk until combined. Whisk in yogurt, oil, lemon juice, and vanilla extract.
- Fold the wet ingredients into the dry ingredients and mix well.
- Dust the remaining blueberries with 1 tablespoon flour and fold them gently into the batter.
- Spoon the batter into the muffin tins, filling each cup 2/3 full. Tap the pan on the work surface.
- Top with remaining blueberries and cover generously with streusel topping.
- Bake at 400 F for 5 minutes. Then reduce temperature to 375 F and bake for 13-15 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh blueberries for best results.
- Adjust cinnamon in streusel to your taste.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- 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: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Muffins, Muffins, Breakfast Recipes