Lemon Blueberry Muffins Recipe
Bursting with tangy citrus and juicy berries, these Lemon Blueberry Muffins topped with a buttery streusel make a convenient and delightful breakfast option. The Greek yogurt ensures each muffin remains moist, resulting in a bakery-style texture perfect for make-ahead mornings.
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Servings: 14 muffins
Ingredients
For the Streusel Topping:
- ½ teaspoon cinnamon adjust to taste
- 1/2 cup granulated sugar
- 6.5 tablespoons unsalted butter melted
- 1 cup all-purpose flour
For the Muffins:
- 1/3 cup vegetable oil
- 2 eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon all-purpose flour for blueberries
- 2 teaspoons baking powder
- 2/3 cup granulated sugar
- 1 and 1/3 cups blueberries fresh or frozen (reserve ½ cup for topping)
- 2/3 cup Greek yogurt
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 400°F and line a standard muffin tin with paper liners. Set aside.
- To prepare the streusel topping, combine the flour, sugar, and cinnamon in a small bowl. Add the melted butter and stir with a fork until crumbly in texture. Refrigerate until needed.
- For the muffin batter, whisk together the flour, baking powder, and salt in a large mixing bowl. Set this dry mixture aside.
- In a separate bowl, combine the granulated sugar and lemon zest, rubbing them together briefly to release the oils. Add the eggs and whisk thoroughly until the mixture is uniform. Incorporate the Greek yogurt, oil, lemon juice, and vanilla extract, mixing until the batter becomes pale and smooth.
- Gently fold the wet ingredients into the dry mixture until fully blended.
- Dust the reserved blueberries (excluding the ½ cup set aside for topping) with 1 tablespoon of flour, ensuring a light coating. Carefully fold them into the batter.
- Spoon the batter into the prepared muffin cups, filling each no more than two-thirds full. Lightly tap the pan on the countertop to settle the batter. Distribute the remaining blueberries on top of each muffin, then cover generously with the chilled streusel topping.
- Place the muffins in the oven and bake at 400°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking for an additional 13 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.