This blueberry muffin recipe is so tasty and special you have to try it. I do not consider myself a great baker, but the few things I bake are pretty darn good! These muffins will not disappoint.
I took a classic blueberry muffin recipe and added the freshness of lemon and because I wanted them to be extra extra special I decided to top them with a cinnamon streusel topping. They are light and fluffy and the topping really puts them over the top- crazy delicious! These lemon blueberry muffins would be perfect served at a brunch or really just for any occasion.
Lemon Blueberry Muffins with a Cinnamon Streusel topping
I took a classic blueberry muffin recipe and added fresh lemon juice and topped them with a cinnamon streusel topping. These muffins are a light and fluffy treat. Perfect for any occasion.
Ingredients
- 2 cups all-purpose flour, scooped in and leveled off
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 stick (1/2 cup) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries
Streusel Topping Ingredients:
- 6 tbsp brown sugar
- 1/2 cup all purpose flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 4 tbsp cold butter, cut into small pieces
Instructions
Preheat oven to 425 degrees. Line a muffin tin with paper liners.
1. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl using a hand-held mixer OR stand mixer fitted with a paddle attachment, beat the butter on high until smooth and creamy about 1 minute.
3. Add sugar and beat on high until creamy for 2 full minutes. Be sure to scrape down the sides and bottom of the bowl with a rubber spatula as needed.
4. Add eggs, sour cream and vanilla beat on medium for 1 more minute until fully combined, then turn up the speed to high and creamy.
5. Add dry ingredients beat on low until combined.
6. Add milk, lemon zest, lemon juice and continue to beat on low until fully combined.
7. In another medium bowl, add blueberries. Sprinkle all purpose flour over the berries just so they are lightly dusted. Toss gently. This is to help prevent the berries from sinking to the bottom of the muffins.
8. Next, add blueberries to batter and gently fold them in using a rubber spatula. Do not over mix!
9. Let batter rest and make the streusel topping.
10. Spoon the batter into each lined muffin cup filling almost to the top.
11. Add about 1 tbsp of streusel topping to the top of each muffin. Using a toothpick swirl the topping around allowing some of it to incorporate with the batter. You don’t want it to just sit on top. Add as much or as little as you want.
12. Bake muffins at 425 for ONLY 5 minutes. Then keeping the muffins in the oven, lower the heat to 350 degrees and bake for 15-18 minutes or until a toothpick comes out clean when inserted into the center of the muffins.
13. Cool for 10 minutes in the pan.
14. Transfer muffins to a wire rack to cool completely. You may need to run your knife around the edge of the muffins to free them from the pan. Blueberries can be sticky!
Streusel Topping Directions:
1. Add all dry ingredients to a medium bowl. Whisk to combine.
2. Add cold pieces of butter. Using your fingers mix butter until crumbly.
Notes
- Special Equipment:
Muffin Tin
12 paper muffin liners
Toothpick - Feel free to leave the streusal topping off.
