Lemon streusel blueberry muffins are what dreams are made of! I don’t know if I can even begin to describe the perfection of these muffins. A soft, velvety, moist muffin loaded with juicy fresh blueberries and topped with a lightly sweet crumb topping. Absolutely to die for!
Lemon Streusel Blueberry Muffins
So easy you can make these any morning of the week. Mix the streusel topping and refrigerate while you mix the muffin batter. Whisk the flour, baking powder and salt in a small bowl. In a larger bowl, whisk the sugar and eggs until thick and pale. Slowly whisk in the butter and oil until combined. Then add the buttermilk and vanilla. Fold in the blueberries.
Fill the muffin cups and evenly distribute the streusel amongst the muffins. I use the jumbo muffin liners to help maintain the muffin in the cup while baking. Bake, let cool at least 5 minutes.
Serve and enjoy! This is the best blueberry muffin we have ever eaten. I have tried other recipes with “meh” results.
No need to look any further, my husband has declared this our go to blueberry muffin recipe.
- 5 Tablespoons unsalted butter, melted
- 3 Tablespoons granulated sugar
- 3 Tablespoons brown sugar
- zest from one large lemon
- ⅔ cup all purpose flour
- 1½ cups fresh blueberries, picked over
- 1 cup sugar
- 2½ cups. all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 Tablespoons unsalted butter, melted & cooled slightly
- ¼ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla
- Preheat oven to 425 degrees. Spray a standard muffin tin with vegetable oil spray or line with paper liners.
- For the streusel:
- In a small bowl combine the melted butter, granulated sugar, brown sugar, lemon zest and flour with a fork until crumbly. Refrigerate until ready to use.
- For the muffins:
- In a large bowl combine flour, baking powder, and salt.
- In a medium bowl whisk 1 cup of sugar and 2 eggs until thick and pale. Slowly add the vegetable oil and melted butter, mix until combined.
- Add the buttermilk and vanilla, mix until combined. Fold the egg mixture into flour mixture (careful to not over mix, it will be lumpy with some dry flour spots).
- Fold in the blueberries. Using ice cream scoop divide the batter among 12-18 muffin cups.
- Evenly divide the streusel among muffin tops. Bake for 17-18 min. Let muffins cool in the muffin tin for 5 minutes. Transfer to a wire rack to continue cooling.
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Recipe slightly adapted from Cook’s Illustrated