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
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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
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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