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Lemon Blueberry Muffins

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These lemon blueberry muffins are soft, moist, and bursting with fresh citrus flavor and juicy blueberries. A buttery cinnamon streusel topping adds the perfect sweet crunch.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • ½ teaspoon cinnamon (or more to taste)
  • 6.5 Tablespoon unsalted butter-melted
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
  • 1 tablespoon flour

Instructions

  1. Preheat oven to 400 F degrees and line a standard muffin or cupcake pan with paper liners.
  2. Make the crumb topping by whisking together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
  3. In a large bowl, stir together flour, baking powder, and salt.
  4. In a medium bowl, combine sugar and lemon zest and rub together for a minute. Add eggs and whisk until combined. Whisk in yogurt, oil, lemon juice, and vanilla extract until the mixture is pale and yellow.
  5. Fold wet ingredients into dry ingredients and mix until combined.
  6. Reserve ½ cup of blueberries for topping. Toss remaining blueberries with 1 tablespoon flour until coated, then gently fold them into the batter.
  7. Spoon batter into prepared muffin tins, filling each cup no more than 2/3 full. Tap the pan gently, add remaining blueberries on top, and cover generously with streusel topping.
  8. Bake at 400 F for 5 minutes, then reduce oven temperature to 375 F and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool muffins for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

  • Fresh or frozen blueberries can be used; do not thaw frozen blueberries before adding.
  • Coating blueberries with flour helps prevent them from sinking in the batter.
  • Store muffins in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemon-blueberry-muffins/