Lemon Blueberry Streusel Muffins

blueberry streusel muffin on white marble surface with blueberries and more muffins behind.

Lemon Blueberry Streusel Muffins

Indulge in the perfect blend of sweet summertime blueberries and zesty lemon with these Lemon Blueberry Muffins! Bursting with flavor and a delightful cinnamon streusel topping, these sweet muffins are a hit year-round. Whether you're a baking enthusiast or a muffin lover, this simple and freezer-friendly treat is sure to delight!

Course: Breakfast

Cuisine: American

Prep Time: 25

Cook Time: 18

Total Time: 43

Servings: muffins

Calories: 240kcal

Ingredients

Streusel

½ cup granulated sugar
1 teaspoon ground cinnamon
5 Tablespoons all purpose flour
3 Tablespoons salted butter cool, sliced

Blueberries

2 cups fresh blueberries rinsed and drained
1 Tablespoon granulated sugar
1 Tablespoon all purpose flour

Batter

1¾ cups all purpose flour
½ cup granulated sugar
1¾ teaspoons baking powder
¾ teaspoon salt
1 Tablespoon lemon zest
1 large egg
1 cup whole milk
⅓ cup vegetable oil

Instructions

Heat oven to 400℉/204℃.
Line muffin tins with paper liners or spray with cooking spray. Set aside.

Streusel

In a small bowl, whisk together sugar, cinnamon, and flour.
Cut in butter until streusel resembles small peas. Set aside.

Blueberries

Toss blueberries with sugar and flour in medium bowl. Set aside.

Batter

In a large bowl, whisk flour, sugar, baking powder, lemon zest, and salt together. Set aside.
In a medium bowl, whisk vegetable oil, egg, and milk together.
Pour over dry ingredients and mix until wet ingredients are incorporated.
Mix until dry ingredients have been incorporated. (It's ok if it's a little lumpy.)
Gently fold in blueberries.

Assembly

Use a 3 Tablespoon scoop to portion batter into prepared muffin tins.
Top each muffin with 1 Tablespoon streusel.
Bake for about 18 minutes, until tops are light gold.

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