Lemon Blueberry Muffins with Streusel Topping

Lemon Blueberry Muffins with Streusel Topping | afoodieaffair.com

What better way to start off the Memorial Day weekend, than with these great Lemon Blueberry Muffins with Streusel Topping! Trust me…there isn’t one! Sitting on the porch, with a great cup of java, and these delicious muffins.

These muffins have a great lemon scent as there is lemon zest added. Just enough to taste without becoming overpowering (although it is my belief that you can never over do lemon…). The delicious crunch of butter and cinnamon on top just makes the whole thing.

Lemon Blueberry Muffins with Streusel Topping | afoodieaffair.comI found this great recipe on Fifteen Spatulas blog…what a great site. You should definitely check it out. I’ve book marked quite a few recipes to try in the future!

Back to these great muffins….they are super easy to make…anyone can do it.

I always use fresh blueberries that I freeze. They never stick together and are perfect for this recipe. They are also delicious when cooled, which makes them perfect for lunchboxes, make and takes, etc.

You’ve just gotta try this great recipe! Thanks Joanne for such a great recipe!

HAPPY MEMORIAL DAY!

Lemon Blueberry Muffins with Streusel Topping | afoodieaffair.com

Lemon Blueberry Muffins with Streusel Topping
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 8 oz all purpose flour (about 1.5 cups)
  • ¾ cup sugar
  • 2 tsp baking powder
  • pinch of salt
  • Zest of 2 lemons
  • ⅓ cup vegetable oil
  • 1 extra large egg
  • ⅓ cup milk
  • 2 cups blueberries
  • For the Streusel Crumb Topping:
  • ½ cup sugar
  • 2.5 oz flour (1/2 cup)
  • ¼ cup butter
  • 1 tsp cinnamon (cinnamon goes beautifully with blueberries)
Instructions
  1. Preheat the oven to 400 degrees F. Line a muffin tin with paper liners.
  2. In the meantime, make the streusel crumb topping. Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Chill in the fridge until ready for use.
  3. For the muffins: Whisk to combine the flour, sugar, salt, baking powder and lemon zest. Take a tbsp of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom.
  4. Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, leave lots of lumps. If there aren’t any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome. Don’t worry, a few lumps will bake out.
  5. Dump in the blueberries, and fold them in gently. Use a scoop to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter. Let them cool, and enjoy!

 

 

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