A sweet topping with a bit of lemon zest adds extra yum to easy to make Blueberry Muffins with Streusel Topping.
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📖 Recipe
Blueberry Muffins with Streusel Crumb Topping
Blueberry Muffins with Streusel Crumb Topping look and taste like they came from a bakery, but they are so easy to make!
Servings ~ 12 Muffins
Calories ~ 206kcal
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Equipment
- Medium-Sized Muffin Pan
Ingredients
Streusel Topping
- ¼ Cup Light Brown Sugar
- ¼ Cup White Granulated Sugar
- ¼ Cup Flour
- 1 Teaspoon Lemon Zest
- ¼ Cup Cold Salted Butter
Muffins
- ¼ Cup Cooking Oil
- ⅓ Cup Granulated White Sugar
- 1 Large Egg
- 1 Cup Whole Milk
- 3 Teaspoons Lemon Zest
- 2 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoons Salt
- 1 Cup Blueberries, Divided (¾ Cup for Batter, ¼ Cup Reserved for Top of Muffins)
Instructions
- Preheat and Prepare Pan. Preheat the oven to 400°F/204°C. Line a medium-sized muffin pan with 12 cupcake liners or grease the bottoms of each muffin cup.
- Make the Streusel Topping. In a small bowl mix together the light brown sugar, granulated white sugar, flour, and lemon zest with a fork. Cut in the butter until the mixture looks like medium-grain rice. Set aside for later.¼ Cup Light Brown Sugar, ¼ Cup White Granulated Sugar, ¼ Cup Flour, 1 Teaspoon Lemon Zest, ¼ Cup Cold Salted Butter
- Make the Muffin Batter - Sift. Sift together flour, baking powder, and salt onto a sheet of parchment paper or into a medium-sized bowl. Reserve one tablespoon of flour mixture.2 Cups All-Purpose Flour, 3 Teaspoons Baking Powder, 1 Teaspoons Salt
- Dredge. In a separate small bowl combine ¾ cup of the blueberries with 1 tablespoon of the flour mixture.1 Cup Blueberries
- Combine Wet Ingredients. In a medium-sized bowl beat together oil, white sugar, egg, milk, and lemon zest with a fork.¼ Cup Cooking Oil, ⅓ Cup Granulated White Sugar, 1 Large Egg, 1 Cup Whole Milk, 3 Teaspoons Lemon Zest
- Mix Wet and Dry Ingredients. Add the flour mixture all at once into the wet ingredients. Using a rubber spatula gently fold the flour into the wet ingredients but mix only until the batter is barely mixed. Streaks and clumps of flour/dough should still be visible.
- Fold in Blueberries. Gently fold the dredged blueberries into the batter.
- Fill Baking Cups. Spoon the batter into the prepared baking cups ¾ full. Top the center of each muffin with the reserved blueberries and sprinkle with the streusel topping.
- Bake. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean and the tops are slightly golden brown. Remove the pan from the oven and let the muffins cool for 5 minutes in the pan before removing and transferring them to a wire rack to cool completely.Serve and Enjoy!
Notes
Since the batter will continue to be mixed when the blueberries are added, it is important not to over-mix the batter before their addition.
These blueberry muffins are best eaten the day they are baked, but they can be stored in an airtight container for up to 3 days. Gently warming the muffins in the oven or microwave will bring out the flavor.
Nutrition
Calories: 206kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Cholesterol: 15mg | Sodium: 210mg | Potassium: 170mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Vitamin C: 2.1mg | Calcium: 75mg | Iron: 1.3mg
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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