Description
Delicious lemon blueberry muffins topped with a crumbly streusel, bursting with flavor and perfect for breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons lemon zest
- ½ cup fresh lemon juice
- 1 cup blueberries
- ½ cup all-purpose flour (for streusel)
- ½ cup brown sugar
- â…“ cup unsalted butter, softened
- 1 teaspoon cinnamon
- ½ cup oats (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your muffin tin with paper liners or grease it.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk together melted butter, buttermilk, eggs, lemon zest, and lemon juice.
- Blend the wet ingredients into the dry mixture gently until just combined.
- Add blueberries and fold them in carefully.
- Make the streusel topping by combining flour, brown sugar, softened butter, cinnamon, and oats until crumbly.
- Assemble the batter in the muffin tin and sprinkle with streusel topping.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Use fresh lemon juice and zest for the best flavor. Don’t overmix the batter for fluffy muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 16g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg