Lemon Blueberry Streusel Muffins

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Dive into the delightful taste of Lemon Blueberry Streusel Muffins, where the zesty sweetness of lemon meets the juicy burst of blueberries, all under a crunchy streusel topping. Ideal for breakfast, a snack, or dessert, these muffins offer a tender crumb with bursts of fruity flavors, enhanced by a sweet streusel topping.

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Lemon Blueberry Streusel Muffins

Ingredients & Variations:

  • Ingredients at Room Temperature: Ensuring ingredients such as butter, sour cream, eggs, and milk are at room temperature helps achieve a smooth batter without lumps.
  • Sour Cream: Incorporating sour cream enhances the richness and tenderness of the muffins.
  • Lemon: Utilize one whole lemon for zesting and juicing to infuse the muffins with a fresh citrus aroma and flavor.
  • Blueberries: Opt for fresh blueberries for optimal taste and texture. If unavailable, frozen blueberries can also be incorporated without thawing to prevent the batter from turning blue.
  • Streusel Topping: A simple mixture of flour, sugar, and butter creates a delightful crumbly topping that adds texture and sweetness.
  • Optional Glaze: A quick glaze of confectioners’ sugar and water can be drizzled over the cooled muffins for extra sweetness. This step is optional and can be omitted for less sweetness as shown in the pictures.

Lemon Blueberry Streusel Muffins

Can These Be Made Into A Loaf?

Yes! Transform the muffin recipe into a lovely loaf by using an 8 1/2 x 4 1/2-inch (22 x 12 cm) loaf pan and extending the baking time to 65 minutes at the same temperature. Drizzle with the optional glaze after cooling for an added touch of sweetness.

Preparation in Advance:

Prepare the batter a day ahead, leaving out the blueberries, and refrigerate. Just before baking, fold in the blueberries. The batter should be used within 24 hours but can be kept for up to 48 hours if necessary. The streusel topping can also be prepared in advance and stored in the refrigerator for up to a week.

Lemon Blueberry Streusel Muffins

Storing Suggestions:

  • Room Temperature: Store the muffins in a single layer in an airtight container, optionally with a paper towel at the bottom to absorb moisture. Enjoy within 2-3 days.
  • Refrigerator: Although refrigeration can dry out baked goods, these can be stored in the fridge in an airtight container for up to 5 days. Reheat briefly in the microwave or allow to reach room temperature before serving.
  • Freezer: Freeze the cooled muffins in a freezer-safe bag or container for up to 3 months. Label with the date and contents for convenience.

Lemon Blueberry Streusel Muffins

Ingredients for Blueberry Lemon Muffins:

  • Granulated Sugar: ¾ cup (150 g)
  • Butter, room temperature: ¼ cup (57 g)
  • Sour Cream, room temperature: ½ cup (115 g)
  • Large Egg, room temperature: 1
  • Fresh Lemon Juice: 2 tablespoons
  • Lemon Zest: 2 teaspoons
  • All-purpose Flour: 1 ½ cups (187.5 g)
  • Baking Powder: 2 teaspoons
  • Kosher Salt: ½ teaspoon
  • Whole Milk: ½ cup
  • Fresh Blueberries: 2 cups

For the Streusel Topping:

  • All-purpose Flour: ½ cup (62.5 g)
  • Granulated Sugar: ⅓ cup (67 g)
  • Light Brown Sugar: 3 tablespoons
  • Kosher Salt: 1 pinch
  • Unsalted Butter, melted and cooled slightly: ¼ cup (57 g)

Optional Glaze (Not Pictured):

  • Confectioners’ Sugar: 1 cup (125 g)
  • Water: 2 tablespoons

Baking Instructions:

  1. Prepare for Baking: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
  2. Mix Wet Ingredients: In a stand mixer with a paddle attachment, blend the sugar, butter, sour cream, egg, lemon juice, and zest until creamy.
  3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
  4. Combine Mixtures: Gradually alternate adding the dry ingredients and milk to the wet mix, starting and ending with the flour mixture.
  5. Add Blueberries: Gently fold in the blueberries.
  6. Prepare Streusel: Mix the streusel ingredients in a bowl.
  7. Assemble: Scoop the batter into the muffin cups and top each with about 1 tablespoon of streusel.
  8. Bake: Cook for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Cool and Glaze: Allow to cool before drizzling with the optional glaze if desired.

Lemon Blueberry Streusel Muffins

These Lemon Blueberry Streusel Muffins are not just a treat to the taste buds but also a feast for the eyes, perfect for starting your day or enjoying as a delightful snack.

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