Lemon Blueberry Muffins

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Lemon Blueberry Muffins

Tender lemon blueberry muffins are studded with juicy blueberries and topped with a buttery streusel for ultimate flavor!

Prep Time15

Cook Time15

Total Time30

Course: Bread, Breakfast

Cuisine: American

Servings: muffins

Author: Lil' Luna

Equipment

Ingredients

Muffins

2 cups flour
2½ teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 cup buttermilk, warmed
¼ cup canola oil
3 tablespoons melted butter
2 tablespoons lemon juice
2 large eggs
2 teaspoons vanilla
2 teaspoons lemon zest
2 cups fresh blueberries

Streusel

½ cup flour
3 tablespoons sugar
3 tablespoons brown sugar
4 tablespoons melted butter

Instructions

Muffins

Preheat the oven to 425°F. Add 18 paper liners to two muffin tins. You may need to bake in batches.
In a large bowl, whisk flour, baking powder, salt, and sugar.
In a small bowl, whisk the buttermilk, oil, melted butter, lemon juice, eggs, vanilla, and lemon zest.
Pour the wet ingredients into the dry ingredients, and mix until just barely combined. Gently fold blueberries into the muffin batter.
Scoop the batter into the prepared muffin tins, filling ¾ full.

Streusel Topping

In a small bowl, whisk flour, sugar, and brown sugar together. Drizzle in melted butter and whisk until the butter is blended and the mixture is crumbly. Sprinkle the streusel over the top of the muffins.
Bake for 15 minutes or until light golden brown and cooked through.

Video

Notes

STORE baked muffins in an airtight container at room temperature for up to 3 days.

FREEZE. Place the muffins in a freezer-safe bag or container, and store them for up to 3 months. Thaw them at room temperature or reheat them in the oven when ready to enjoy.

Nutrition