Get ready to transform your morning breakfast or afternoon snack with these mind-blowingly delicious Lemony Blueberry Streusel Muffins that will make your taste buds dance with joy! Imagine biting into a perfectly moist, tender muffin bursting with juicy blueberries, kissed by bright lemon zest, and topped with a crispy, crumbly streusel that adds an irresistible crunch. These aren't just ordinary muffins – they're a gourmet experience that will elevate your baking game and impress everyone from family to unexpected guests.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 1/2 cup milk
- 1/4 cup lemon juice
- 1/4 cup melted butter
- 1 tablespoon lemon zest
- 1/2 cup oats (for streusel)
- 1/4 cup brown sugar (for streusel)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, and salt until well combined.
- In a separate medium bowl, mix milk, lemon juice, melted butter, and lemon zest. Create a well in the center of the dry ingredients and pour the wet mixture into it.
- Gently fold the wet and dry ingredients together until just combined. Be careful not to overmix; some small lumps are okay.
- Carefully fold in fresh blueberries, ensuring they are evenly distributed throughout the batter.
- For the streusel topping, combine oats and brown sugar in a small bowl. Mix until crumbly.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the streusel topping generously over each muffin, pressing lightly so it adheres to the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use room temperature ingredients to ensure even mixing and optimal texture.
- Don't overmix the batter – mix just until ingredients are combined to keep muffins tender.
- Toss blueberries in a little flour before adding to prevent them from sinking to the bottom.
- For extra lemon flavor, add a bit more zest to the streusel topping.
- Check muffins a few minutes early to prevent over-baking – every oven is slightly different.
- Let muffins cool in the tin for 5 minutes to help them set before transferring to a wire rack.
- Store in an airtight container for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 38g
Protein: 5g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
