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Lemon Blueberry Muffins

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 27 minutes
  • Total Time: 47 minutes
  • Yield: 12-14 muffins 1x
  • Category: Baking, Muffins
  • Method: Baking
  • Cuisine: American

Description

These lemon blueberry muffins make the best homemade muffins! They are moist, tender and delicious! Filled with bursts of blueberries and lemon zest and topped with a tender, flavorful crumble!


Scale

Ingredients

FOR THE STREUSEL

  • 1/3 cup plus 1 tablespoon flour
  • 1/4 cup sugar
  • 2 1/2 tablespoons butter, melted
  • zest of 1 lemon

FOR THE MUFFINS

  • 2 1/2 cups flour
  • 1 tablespoon plus 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 cup sugar, use light brown, dark brown, granulated or a combination
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 2 large eggs
  • 1 cup plus 1 tablespoon buttermilk (plain yogurt or whole milk can be used instead)
  • 2 cups fresh blueberries
  • 1 3/4 teaspoons vanilla

Instructions

FOR THE STREUSEL

  1. Combine the melted butter, flour, sugar, and the lemon zest in a bowl butter in a small bowl. Set aside in the fridge to chill while you prepare the batter.

FOR THE MUFFINS

  1. Preheat oven to 400 F. Line a muffin tin with cupcake liners.
  2. In a large bowl combine the flour, baking powder, baking soda, cinnamon, and salt. Stir together until just combined. Pour in the blueberries and toss them in the mixture to coat them. Set bowl aside.
  3. To a medium sized bowl, add the melted butter, buttermilk, vanilla, eggs, lemon zest and lemon juice. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Use an ice cream scoop to evenly distribute the batter into the prepared cupcake tin. (The cupcakes will be filled to the rim with batter). Top with the crumble. Bake 23-27 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
  5. Let cool in tin for 5-1o minutes then transfer muffins to a wire rack to cool completely.

Keywords: blueberries, blueberry, muffin, streusel, lemon, breakfast, dessert