Lemon Blueberry Muffins Streusel (Printable Version)

Tender muffins with fresh lemon zest and juicy blueberries, topped with a crunchy, buttery streusel.

# What You'll Need:

→ Muffin Batter

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - Zest of 1 large lemon
08 - 2 large eggs
09 - 1/2 cup whole milk
10 - 1/2 cup sour cream or Greek yogurt
11 - 1/2 cup unsalted butter, melted and cooled
12 - 2 teaspoons pure vanilla extract
13 - 1 1/2 cups fresh blueberries (or frozen, unthawed)

→ Streusel Topping

14 - 1/3 cup all-purpose flour
15 - 1/3 cup granulated sugar
16 - 1/4 cup unsalted butter, cold and diced
17 - 1/2 teaspoon ground cinnamon
18 - Pinch of salt

# How to Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - Combine flour, sugar, cinnamon, and salt in a small bowl. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
04 - In a separate bowl, whisk eggs, milk, sour cream, melted butter, and vanilla extract until smooth.
05 - Gently fold wet ingredients into dry ingredients until just combined, taking care not to overmix.
06 - Toss blueberries with 1 teaspoon flour to prevent sinking, then gently fold into batter.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full.
08 - Sprinkle the prepared streusel evenly over each muffin.
09 - Bake for 18–22 minutes or until muffins are golden and a toothpick inserted in the center comes out with moist crumbs.
10 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Insights:

01 -
  • The streusel adds a sweet crunch that makes every bite feel like a treat you don't have to share.
  • Fresh lemon keeps the muffins from tasting too heavy, even with all that butter and sour cream.
  • They stay moist for days, so you can bake them once and eat them all week without guilt.
02 -
  • Don't thaw frozen blueberries or they'll bleed purple streaks through the batter and stain everything.
  • Cold butter in the streusel is critical, warm butter will melt into a paste instead of staying crumbly.
  • Stop mixing the batter when you still see flour, a few lumps are fine and will bake out perfectly.
03 -
  • Room temperature eggs and dairy mix more smoothly into the batter and give you a lighter crumb.
  • If the streusel is too crumbly to sprinkle, press it into small clumps with your fingers before topping the muffins.
  • Add an extra tablespoon of lemon juice to the batter if you want the citrus to really punch through the sweetness.

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