Description
These Bakery Style Lemon Blueberry Streusel Muffins are soft, moist, and bursting with fresh blueberries and bright lemon zest. Topped with a crunchy cinnamon oat streusel, they offer the perfect balance of tart, sweet, and buttery flavors, ideal for breakfast or a delightful snack.
Ingredients
Scale
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Streusel Topping
- 1/4 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal and clean-up.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix these ingredients thoroughly to evenly distribute the leavening agents.
- Prepare Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, buttermilk, and lemon zest until the mixture is smooth and well combined, which will ensure a moist and flavorful batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined; avoid overmixing to keep the muffins tender. Carefully fold in the fresh blueberries to distribute them evenly without breaking them.
- Make Streusel Topping: In a small bowl, mix together the brown sugar, rolled oats, flour, and cinnamon until the mixture forms a coarse, crumbly streusel topping that will add a delicious crunch.
- Fill Muffin Cups and Add Topping: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Then, generously sprinkle the streusel topping over each muffin to create the signature crunchy crust.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with only a few moist crumbs attached.
- Cool Before Serving: Remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely before serving for the best texture and flavor enjoyment.
Notes
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Fresh blueberries are recommended; if using frozen, do not thaw to prevent the batter from turning blue.
- You can substitute buttermilk with regular milk plus a tablespoon of lemon juice or vinegar.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- The streusel topping can be customized with chopped nuts for extra texture.
