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Close-up of a lemon blueberry muffin recipe with streusel, showing juicy blueberries and crumbly topping.

Lemon Blueberry Muffins with Streusel

These lemon blueberry muffins are topped with a crunchy streusel for extra texture and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 lemon zested and juiced
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup blueberries fresh or frozen
For the Streusel Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp butter cold and cubed

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, mix the lemon zest, lemon juice, milk, vegetable oil, and egg.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
  5. Divide the batter evenly among the muffin cups.
  6. For the streusel, mix the flour and sugar in a small bowl. Cut in the butter until crumbly. Sprinkle over the muffin batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool before serving.

Nutrition

Calories: 210kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 2gCholesterol: 20mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 4mgCalcium: 6mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days. For extra lemon flavor, add a lemon glaze after baking.

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