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. Pour wet into the dry add the blueberries and gently fold together just until combined.
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 these tasty muffins for breakfast! 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
- 2/3 cup all-purpose flour
- 2 1/2 cups. all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 large eggs
- 4 Tablespoons unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 1/2 cups fresh blueberries, cleaned and picked over
Preheat oven to 425 degrees. Spray a standard muffin tin with baking 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. Gently fold the egg mixture, flour mixture, and blueberries together just until combined (careful to not over mix, it will be lumpy with some dry flour spots).
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.
We make 12 regular size muffins, the cups will be completely full.
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Recipe slightly adapted from Cook’s Illustrated