Bakery-Style Lemon Blueberry Muffins with Crunchy Cinnamon Streusel
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!
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℉.
- 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.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Tips For Success
- You can use an electric mixer instead of a pastry blender or fork to make the streusel.
- Don't over mix the batter! Stir just until the dry ingredients are moistened. It's ok if it has lumps in it.
- Gently fold in the blueberries. You don't want to pop them!
- Use a cookie scoop to portion batter into muffin tins.
- Don't skip tossing the blueberries in the flour and sugar!
Nutrition
Serving: 1muffinCalories: 240kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 24mgSodium: 225mgPotassium: 75mgFiber: 1gSugar: 20gVitamin A: 145IUVitamin C: 3mgCalcium: 64mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.