Blueberry Lemon Streusel Muffins

Dessert for breakfast? Totally acceptable when you’re eating these blueberry streusel muffins.

April 6, 2020

Author:

Ashley Fungone

Blueberry Lemon Streusel Muffins

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Tips for making this recipe

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  • Ut enim ad minima veniam, quis nostrum exercitationem ullam corporis suscipit laboriosam, nisi ut aliquid ex ea commodi consequatur?

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Print
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Blueberry Lemon Streusel Muffins


Scale

Ingredients

For the Muffins

  •  2 cups all-purpose flour
  •  2 teaspoons baking powder
  •  1/2 teaspoon salt
  •  1/4 cup butter, melted
  •  1/4 cup oil
  •  3/4 cup granulated sugar
  •  2 large eggs
  •  1 teaspoon vanilla
  •  3/4 cup milk
  •  2 cups blueberries, fresh or frozen
  • Zest of one lemon

For the Streusel Topping

  •  2/3 cup all-purpose flour
  •  1/3 cup granulated sugar
  •  1/8 teaspoon salt
  •  4 tablespoons butter, melted

Instructions

 
  1. Heat oven to 375 degrees. Line muffin tin with baking cups, or grease well with cooking spray or butter.
  2. In a medium bowl, mix together the flour, baking powder and salt. Set aside.
  3. In a large bowl, mix together the butter, oil, and sugar with a fork until evenly incorporated and smooth. Add the eggs, vanilla, and milk and mix well until fully combined.
  4. Add the flour mixture to the liquid mixture and stir just until most of the streaks of flour are incorporated, careful not to over mix your batter.
  5. Gently fold in the lemon zest and blueberries, being careful not to smash them and release the juice.
  6. Fill each baking cup 3/4 full of batter. In a separate bowl, mix the flour, sugar, salt, and melted butter together using a fork for the crumb topping. Divide evenly among the muffins, sprinkling about 1-2 tablespoons on top of each muffin before baking.
  7. Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

You can use frozen blueberries for the muffins as well, just make sure not to defrost them as they’ll release too much juice.

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