Lemon Blueberry Streusel Muffins

These fluffy and moist muffins are sure to become a family favorite. The pairing of bright lemon and sweet blueberry is a quintessential Spring/Summer flavor combination – and one of my personal favorites. Topped with a crunchy streusel topping and drizzled with lemon glaze, these are the Best. Muffins. Ever.

Let’s start with the ingredients:

A handful of simple ingredients most of us have in the pantry and fridge come together to create these bakery-style muffins. Pictured above is one of my favorite kitchen tools: the Microplane. I purchased my Microplane at The Chopping Block. If you’re new to the world of Microplanes, check out Owner/Chef Shelley Young’s informational demonstration to see how easy it is to zest citrus (or finely shred your parmesan!) Microplane Demonstration. I use mine for several purposes, including: zesting citrus, grating nutmeg, and even fibrous ginger root grates to a smooth paste. Here’s a great post recommending a few Essential Kitchen Tools. Having the right tools can make cooking a lot easier. And in this case of the Microplane, tastier, because you don’t get the bitter, white pith of the lemon – only the fresh, vibrant peel.

Lemon Blueberry Streusel Muffins

Scroll down for a printable version of this recipe

Serves 12

Prep time: 15 minutes
Bake time: 25 minutes
Total time: 40 minutes

Streusel Topping:

• 1/3 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/4 cup salted butter, melted and cooled

Lemon-Blueberry Muffin Batter:

• 2 cups + 2 Tablespoons all-purpose flour, separated
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup salted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• Zest of one lemon
• 2 Tablespoons lemon juice
• 2 cups blueberries

Lemon Glaze:

• 1-2 Tablespoons lemon juice
• 1 Cup powdered sugar
• Pinch of salt

1. Preheat oven to 350°F and line muffin tin with 12 muffin liners.

2. Make streusel topping by combining melted and cooled butter, sugar, flour, and oats. Stir with a fork until pea-sized crumbs begin to form – will only take a few seconds. Set aside.

3. In a small bowl, prepare blueberries by adding 2 Tablespoons of flour and tossing gently to coat.

4. In a medium-sized bowl, sift together remaining 2 cups of flour, baking powder and salt. Set aside.

5. In a large bowl or the bowl of a stand mixer, beat butter until fluffy (approximately 1 minute).

6. Add sugar to butter and cream together until light and fluffy (approximately 3 minutes).

7. Add eggs, one at a time, mixing each until just incorporated.

8. Add buttermilk, lemon juice, lemon zest, and vanilla. Mix on low speed until just combined.

9. Remove bowl from mixer. Add in flour mixture and stir by hand to combine, being careful not to overmix.

10. Add prepared blueberries and gently fold in.

Your finished batter should look like this:

11. Use an ice cream scoop or spoon batter evenly into 12 muffin liners.

12. Top with streusel topping.

13. Bake muffins for 25-30 minutes or until golden brown and a toothpick comes out clean. Remove tin from oven and place on a cooling rack. Let muffins cool in the pan while you prepare the lemon glaze.

14. In a small bowl, prepare lemon glaze by whisking lemon juice, powdered sugar, and salt together until smooth.

15. Remove muffins from tin and drizzle glaze over the top. Enjoy!

Tips:

• Set out your eggs, buttermilk, butter, and lemons about an hour before you begin. Allow them to come to room temperature for best results.
• If you only have unsalted butter, that is okay, just add an additional 1/2 teaspoon of salt to the batter.
• The reason we prepare our blueberries before adding to the batter is because coating them in flour first, helps to suspend the berries in the batter so they don’t all fall to the bottom of the muffin. You will have even distribution of blueberries throughout your muffin this way.
• Be sure not to overmix your batter as it could result in a tough muffin.
• Store any leftover muffins in an airtight container on the counter or in your pantry for up to three days (if they last that long).

Thank you for checking out my recipe, and please let me know if you try it. Tag @the_chopping_block in your Instagram posts along with my personal profile @yummycrumbfd so we can see your muffins. The Chopping Block also has a private Facebook full of home cooks sharing their cooking adventures. 

Have you attended a virtual cooking class yet? We are adding more curriculum each week! Our first baking focused class is happening this Saturday, May 16 at 10am CST. Learn how to become a master at pate a choux with Executive Chef Lisa Counts. You'll make this menu in real-time in your own kitchen with the chef:

• Profiteroles with Ice Cream and Chocolate Sauce
• Cream Puffs with Whipped Cream and Macerated Fruit

Yield: 12

Author: Addrea Groff

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Lemon Blueberry Streusel Muffins

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients:

Streusel Topping

• 1/3 Cup Granulated Sugar
• 1/2 Cup All-Purpose Flour
• 1/3 Cup Old-Fashioned Oats
• 1/4 Cup Salted Butter, melted and cooled

Lemon-Blueberry Muffin Batter

• 2 Cups + 2 Tablespoons All-Purpose Flour, separated
• 2 tsp Baking Powder
• 1/4 tsp salt
• 1/2 Cup Salted Butter, softened
• 1 Cup Granulated Sugar
• 2 large eggs
• 1/2 Cup Buttermilk
• Zest of one lemon
• 2 Tablespoons lemon juice
• 2 Cups Blueberries

Lemon Glaze

• 1-2 Tablespoons Lemon Juice
• 1 Cup Powdered Sugar
• Pinch of salt

Instructions:

1. Preheat oven to 350°F and line muffin tin with 12 muffin liners.
2. Make Streusel Topping by combining melted and cooled butter, sugar, flour, and oats. Stir with a fork until pea-sized crumbs begin to form – will only take a few seconds. Set aside.
3. In a small bowl, prepare blueberries by adding 2 Tablespoons of flour and tossing gently to coat.
4. In a medium-sized bowl, sift together remaining 2 Cups of flour, baking powder, and salt. Set aside.
5. In a large bowl or the bowl of a stand mixer, beat butter until fluffy (approximately 1 minute).
6. Add sugar to butter and cream together until light and fluffy (approximately 3 minutes).
7. Add eggs, one at a time, mixing each until just incorporated.
8. Add buttermilk, lemon juice, lemon zest, and vanilla. Mix on low speed until just combined.
9. Remove bowl from mixer. Add in flour mixture and stir by hand to combine, being careful not to overmix.
10. Add prepared blueberries and gently fold in.
11. Your finished batter should look like this:
12. Use an ice cream scoop or spoon batter evenly into 12 muffin liners.
13. Top with streusel topping.
14. Bake muffins for 25-30 minutes or until golden brown and a toothpick comes out clean. Remove tin from oven and place on a cooling rack. Let muffins cool in the pan while you prepare the lemon glaze.
15. In a small bowl, prepare lemon glaze by whisking lemon juice, powdered sugar, and salt together until smooth.
16. Remove muffins from tin and drizzle glaze over the top. Enjoy!

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