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Lemon Blueberry Streusel Muffins
Soft, tender, plush and moist Lemon Blueberry Muffins loaded with lemony streusel topping. These are perfect to use those fresh Summer berries!
Ingredients
Muffin Batter:
- 2 cups plus 2 tbsp (305g) all purpose flour, divided
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar
- 1 tablespoon lemon zest
- 2 large eggs, at room temperature
- ½ cup (120ml) full fat plain yogurt
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (60ml) sunflower oil
- ¼ cup (56g) unsalted butter, melted
- ⅔ cup (160ml) milk, at room temperature
- 2 cups (280g) fresh blueberries
Streusel Topping:
- ½ cup (71g) all-purpose flour
- 2 tablespoon (30g) light brown sugar
- 1 tablespoon (12g) granulated sugar
- 3 tablespoon (42g) unsalted butter, at room temperature
- 1 teaspoon lemon zest
Instructions
- Make the muffin batter. Rub sugar with lemon zest in a large bowl until it is fragrant and takes on a yellow tint. Sift in 2 cups of flour, baking powder and salt and whisk until very well evenly blended.
- Combine eggs, yogurt, vanilla, oil, melted butter and milk in a medium bowl and whisk until completely smooth.
- Pour the wet ingredients into the bowl with dry ingredients and gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix. Sprinkle remaining tablespoon of flour over the berries and toss to coat them. Fold them into the batter.
- Cover the bowl and set aside to stand for 30 minutes while the oven preheats. Preheat the oven to 400°F and line a standard 12-cup muffin pan with paper liners.
- Make the streusel topping. Combine all ingredients in a medium bowl and blend well until it resembles coarse crumbs.
- Use an ice cream scoop or large spoon to divide the batter evenly among lined muffin cups, filling them right to the top. Don’t mix it around or bother it too much. Cover each muffin with streusel topping and bake at 400°F for 10 minutes. Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 15 minutes until a skewer inserted into the center comes out clean. Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack.
