Blueberry Lemon Streusel Muffin Recipe
- June 10, 2022
These soft and fluffy Bakery Style Lemon Blueberry Streusel Muffins have a ton of big fat blueberries in them, the perfect amount of lemon zest and flavor, and a sweet and crumbly streusel topping to bring it all together!Reasons Why You Will Love this Lemon Blueberry Streusel Muffins Recipe.If you love having nice warm, fluffy muffins for breakfast, brunch, or any time of the day—this easy lemon blueberry muffin recipe needs to be the next treat you bake!To make these lemon blueberry streusel muffins, you'll need the following ingredients:.Add in the melted butter, then mix together until you have small streusel crumbles.I know it's tempting to skip this step, but it helps to evenly distribute all of the ingredients.For this step you will need the eggs, granulated sugar, melted butter, lemon zest, lemon juice, buttermilk, and vanilla extract.I whisk together the first 5 ingredients, then I add in the buttermilk and vanilla extract.See the quick tips section below for additional buttermilk substitutions.Use a spatula for this step instead of a whisk, and gradually add in the dry ingredients.Before adding the blueberries to the batter, you can coat them in 1-2 tablespoons of all-purpose flour (use a ziploc bag).One Beyond the Butter reader mentioned to me she did this, so I thought it was important to add it as an option.I used my 2 tablespoons size cookie scoop to evenly distribute the batter into each muffin liner.If you use a standard size muffin liner, you will yield more.Helpful Tips When Making Lemon Blueberry Streusel Muffins.Fold the blueberries into the batter at the end, but be careful not over mix.To give your bakery style lemon blueberry streusel muffins some height (a.k.a.The tulip cupcake/muffin baking liners I used for these muffins were a gift, but you can find the same ones here on Amazon.What kind of liners did you use with the lemon blueberry streusel muffins?You will more than likely yield more muffins because they won't hold as much batter.How many lemon blueberry streusel muffins does this recipe yield? .
Lemon Blueberry Muffins
These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning.Whether you make a breakfast for your family to eat at home or pack a lunch box for school, your kids will be happy to have a few of these yummies.Actually a mug of freshly brewed coffee and a blueberry muffin are my favorite way to start a work day.As a matter of fact I’ve already shared blueberry muffins recipe a few years ago.I’ve got so many good reviews from my readers then.They said it was the best homemade blueberry muffins recipe they have ever tried.If you love blueberry lemon muffins I suggest you to try this quick and easy recipe with Greek yogurt.Cuisine: Cuisine: American Print Recipe Pin Recipe Description These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning.cinnamon (or more to taste) 6.5 Tablespoon unsalted butter-melted For Lemon Blueberry Muffins: 1 ½ cups all-purpose flour.and 1/3 cups blueberries-fresh or frozen (reserve of blueberries for topping) 1 tablespoon flour Instructions Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly.To make the muffins in large bowl stir together flour, baking powder and salt and set aside.In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute.Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. .
Lemon Streusel Blueberry Muffins
Prepare a muffin pan with paper liners or cooking spray.In a medium bowl combine flour, baking powder, and salt.In a larger bowl, whisk the sugar and eggs until thick and pale.Gently fold the egg mixture (wet ingredients), flour mixture, and blueberries together just until combined (careful to not over mix, it will be lumpy with some dry flour spots).Using an ice cream scoop divide the batter among 12-18 muffin cups.The top of the muffin is crispy, the center is soft and bursting with fresh blueberry flavor!1 1/2 cups fresh blueberries, cleaned and picked over Instructions Preheat oven to 425 degrees.In a medium bowl combine flour, baking powder, and salt.In a large bowl whisk 1 cup of sugar and 2 eggs until thick and pale.Slowly add the vegetable oil and melted butter, mix until combined.Using ice cream scoop divide the batter among 12-18 muffin cups.Notes We make 12 regular size muffins, the cups will be completely full. .
Blueberry Muffins with Crumb Topping
They have a soft, tender bite, with a crunchy streusel crumb topping and tons of blueberries inside.The inside is properly loaded with lots of blueberries, held together with a muffin batter that bakes up soft and cakey, with a wonderful hint of citrus taste and aroma, and finished off with a sweet and crunchy streusel topping.Another thing that’s nice about these muffins is I find they taste best a couple hours after they’re baked.I put them in these cute paper boxes that I buy online (affiliate) and they look so beautiful!In a medium bowl, combine flour, sugar, baking powder, salt, and both orange and lemon zest:.Whisk the wet ingredients until combined, and don’t worry if it looks curdled and lumpy:.Combine the wet and dry ingredients and you’ll end up with a very thick dough:.Use a large 3-tbsp cookie scoop (affiliate) to portion the batter into muffin liners.If you have a toothpick handy, you can check that no wet batter comes out when you insert it into the center of the muffin.Though I honestly find it easier to just press my fingertip gently onto the top center of the muffin.These blueberry muffins are nice enjoyed warm out of the oven, but I personally believe they are best after they’ve cooled for a couple hours.Cinnamon Rolls, Orange Coffee Cake, and English Style Scones are a few of my other favorite brunchy baked treats.2 cups blueberries (I use frozen) Instructions Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.To make sure they are done inside, I gently press my fingertip in the top center of the muffin.They can be enjoyed warm out of the oven, but I personally find the flavor to be at its best after they've cooled for about 2 hours.Nutrition Calories: 274 kcal , Carbohydrates: 42 g , Protein: 3 g , Fat: 11 g , Saturated Fat: 3 g , Cholesterol: 28 mg , Sodium: 96 mg , Fiber: 2 g , Sugar: 24 g Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Vegan Blueberry Lemon Streusel Muffins Recipe
The tangy lemon streusel and the sweet blueberry muffins are a match made in heaven.The tangy lemon streusel go perfectly well with the sweet blueberry muffins.The blueberry muffin base is super easy to make – and it’s a one-bowl recipe!The tangy lemon streusel go perfectly well with the sweet blueberry muffins.4.34 from 6 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Course Dessert Cuisine American, Vegan Servings 10 Calories 152 kcal Ingredients US Customary Metric 1x 2x 3x Ingredients for the muffin base ▢ 1 1/4 cup all-purpose flour , sifted.▢ 1/2 cup frozen blueberries Ingredients for the Lemon Streusel ▢ 1/3 stick cold vegan butter (EarthBalance, Alsan,...).In a mixing bowl, combine all the dry ingredients for the muffins (except the frozen blueberries), whisk, then add in the wet ingredients and whisk again until it's a smooth batter.Combine the butter, flour, sugar and lemon zest in a large bowl and knead with your hands until it's nice and crumbly.Place a few frozen blueberries on each muffin and press them down with the end of a spoon.If you give these vegan Blueberry Lemon Streusel Muffins a try I’d love to hear how it turned out for you!While clicking these links won't cost you any extra money, they will help me keep this site up and running! .
Streusel Topped Blueberry Muffins Recipe
Then I put them in a paper lunch bag with 2 T flour, gently tossed and poured back onto the plate.Turned out the 1 cup of berries was too much, so the few that remained on the plate I just poked into the top of each muffin (very pretty).Topped with streudel, baked at 375 for 17 min exactly, cooled in pan about 10 minutes and they came out lovely (I never use papers). .
Lemon Blueberry Streusel Muffins
They are full of bursting blueberries with hints of zesty lemon and topped with a crunchy buttery crumble!There’s nothing quite like a warm muffin to start the day, especially ones that are full of bursting blueberries with hints of zesty lemon and topped with a crunchy buttery crumble!The best part is knowing you’ll have fresh hot out of the oven muffins in no time at all!They are my favourite to whip up when I’m craving a comforting snack to go along with a hot cup of coffee.You can easily omit the streusel if you like, but I highly recommend taking the time to do the extra step!For me, streusel toppings (the recipes) are just a guideline to play around and add your favourite spices and nuts!Sometimes I’m in the mood for a little extra crunch and want to add toasted pecans or walnuts, and sometimes I’m looking for more of a sugary cinnamony bite.You can also choose not to add the streusel topping if you know you will be freezing the muffins.They are full of bursting blueberries with hints of zesty lemon and topped with a crunchy buttery crumble!Cuisine: American Ingredients Units US M Scale 1x 2x 3x Streusel 1/2 cup (68g) all-purpose flour.unsalted butter, at room temperature 2 Tablespoons dark brown sugar.large eggs, at room temperature 1/2 cup (4 oz) vegetable oil.(6 oz) full milk, at room temperature 2 Tablespoons lemon juice.large lemon 2 cups blueberries Instructions Preheat oven to 375˚F.Bake in the oven for 18-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean. .
Raspberry Lemon Streusel Muffins
Raspberry Lemon Streusel Muffins that make your kitchen smell like a warm, sunny day.It’s just the feeling it gives you, Like, things are blooming and growing and the sun is out and you’re frolicking in a field of daisies!These moist and soft lemon raspberry muffins give me all of those feelings with their perfectly sweet yet tart fruity flavors.As soon as you bite into that crumb topped muffin you’ll think it was made by a professional bakery, not just your home kitchen.You get random bursts of tartness and you get the sweet lemon citrus at the same time for the most amazing combination!We all love those amazing bakery style muffins, but it almost seems like an impossible feat to recreate those creations.If you try to skip the grease and liners you’ll end up with a crumbly mess when trying to remove each from the pan.This means you don’t want to fill the cups to the brim or you will end up with an awful mess in your oven to clean up when all 12 muffins spill over.Whether you want to snag a couple for a good grab and go breakfast or end your day on a sweet note by treating yourself to an after dinner snack, these muffins are perfect for you!They are great for almost any situation, be it a weekend brunch, baby shower, or just your run of the mill breakfast at home.If you do end up with leftovers don’t just throw them out though, they will keep in an airtight container or ziptop bag at room temperature for up to 4 days.▢ 2 tablespoons unsalted butter , melted For the muffins ▢ 2 ¾ cups of all-purpose flour.▢ 1 cup fresh or frozen raspberries , (see notes below) Add Ingredients to Shopping List Added!Go to Shopping List Cook Mode (toggling this on will prevent your screen from going dark) Instructions Preheat the oven to 400 degrees.For the topping, in a small bowl, combine the sugar, flour, and lemon zest.In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk.Using a large cookie scoop, divide up the mixture into the muffin cups, filling them about 2/3 full.They were perfectly moist so if you don’t want your muffins to dry out, I suggest you take them out at the 20 minute mark to check with a toothpick and pop them back in if they aren’t quite ready yet. .
Lemon Blueberry Muffins with Crumble Topping
Not overly sweet, these muffins are terrific with, or without, the bright lemon glaze.We only have a few guests at a time, one or two every other month or so, and it’s usually a relative passing through the DC area.We try to feed our guests a decent breakfast and point them in the right direction to see the sights, and of course we have terrific rates!These wonderful lemony muffins stuffed full of juicy blueberries are now in Tricia’s B&B cookbook and the next time we have guests, they can expect these to be served at breakfast!These are really, really good with a just-right texture, lots of lemon all around and the crumble top is a wonderful touch.Lemon juice and powdered sugar combine for a tasty icing, but you only need a little.Baking quickly at a higher temperature helps the blueberries stay distributed throughout the muffin.So glad we have family and friends that come for a visit and help us eat these delicious muffins!If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love.And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.5 from 2 votes Lemon Blueberry Muffins with a Lemon Crumble Topping Prep Time: 15 mins Cook Time: 18 mins Total Time: 33 mins Yield: 18 Muffins Course: Breakfast Author: Tricia PRINT RECIPE Plump, ripe blueberries and tart lemon juice are the stars in these wonderfully moist sour cream muffins.1 ½ cups fresh blueberries For the crumble topping: 4 tablespoons unsalted butter, melted.juice of ½ a lemon (more or less) Instructions For the muffins: Preheat oven to 400°F.Lightly grease 18-20 muffins cups with vegetable spray or add cupcake liners.Add the lightly beaten eggs and fold together until blended using a rubber spatula.Allow the muffins to rest at room temperature for 15 minutes before baking or topping with the crumble mixture.Here are a few of my favorite kitchen tools used to make these muffins (click on the photos for more information).The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.Don’t forget the delicious Lemon Crumble Breakfast Cake that everybody loves too!You might want to check out these Brown Sugar Banana-Clementine Muffins from The Cafe Sucre Farine, because they look amazing! .