Lemon Blueberry Streusel Muffins

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 I love the combination of lemon and blueberry, and lately I’ve been craving both. I’ve also been craving a recipe that actually makes lemony lemon muffins. Most of them with just a hint of lemon don’t suit my taste. If you feel the same way that I do, then this recipe just may be for you. There is a lot of lemon here, but it makes a delicious, flavorful, and refreshing muffin, and the perfect offset to those wonderful sweet blueberries.

 Lemon Blueberry Streusel Muffins

Streusel Topping

1/2 c. flour

1/4 c. sugar

1/2 t. cinnamon

2 T. butter, melted 

In a medium bowl, whisk together flour, sugar, and cinnamon. Slowly pour in melted butter, and mix until small crumbs form. You can do this by hand or more rapidly with a mini food processor, either works just fine.

Muffins

2-1/2 c. flour

1 T. baking powder

1 t. baking soda

1/4 t. kosher salt

2 large eggs, room temperature

1 c. sugar

1/2 c. unsalted butter, melted

1 1/2 T. grated lemon zest

3 T. freshly squeezed lemon juice

1 c. buttermilk, room temperature

1 T. vanilla extract

1 t. lemon oil

2 c. fresh blueberries, rinsed and dried

 

 Preheat oven to 400° F. Line a standard muffin tin with tulip liners.* You can use standard size liners, but you will end up with more than a dozen muffins. If you’re not using liners, spray each cavity with Baker’s Joy.

In a separate, medium mixing bowl, whisk together eggs, sugar, melted butter, zest, and juice. Stir in buttermilk, vanilla extract, and lemon oil.

Gradually add the dry ingredients to the wet mixture stirring until just combined. Gently fold in the blueberries. 

Using an ice cream scoop, evenly divide the batter into the muffin liners, filling them to the top. (Only fill to the top if you are using the tulip liners. If using standard liners, fill them ⅔ full.) Top with streusel. 

If using tulip liners, bake for 20 to 22 minutes until they test done; if using standard liners, bake for 18 to 20 minutes until they test done. Remove from oven and allow to cool on a rack for 10 minutes before removing from pan to cool completely.

These are wonderful as it is, spread with butter, or if you crave lemon the way that I do, topped with a dollop of lemon curd. Heaven!

*If you don’t already have tulip liners on hand, stop what you’re doing right now and buy some. These. I mean it. I’m not just kidding around. Yes, they are a bit more expensive than the standard muffin liners, but they make the perfect size muffin, give you a beautiful bakery shop quality presentation, and make quite an impressive display. Get some for yourself, and buy some for a gift. They’re perfect for Mother’s Day, young brides, or as a hostess gift.