2cupsfresh or frozen blueberries(if using fresh toss with 1 tablespoon flour)
Preheat oven to 400 degrees. Place paper liners in muffin tins.
In a small bowl, mix all streusel ingredients together until mixture resembles small crumbs. Set aside.
Combine flour, sugar, baking powder, cinnamon and salt in a large bowl.
In another bowl, mix all remaining ingredients except for blueberries. Add this liquid mixture to dry mixture. Mix until just combined.
Fold in blueberries.
Divide mixture between 12 muffin cups. They will be full. Sprinkle streusel mixture on top.
Sprinkle streusel mixture on top.
Bake 18-20 minutes or until toothpick inserted in center comes out clean. Let cool on wire rack for 10 minutes then remove to wire rack to cool completely. (if you can wait that long)
Tips for Making Bakery-Style, Fluffy Lemon Muffins with Blueberries
You can use fresh or frozen blueberries. If using fresh blueberries, coat with a tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the muffins. If using frozen, use them while they are still frozen. waiting and using them when thawed will make your muffins blue.
Why add oil to the batter? The oil addition will make your muffins come out much more tender and moist.
These muffins can be made a bit healthier by subbing in whole wheat flour for the all-purpose flour, however the texture will be slightly different, more dense. I would recommend using a half and half combination to keep the consistency the same.
Don't like blueberries? No problem! Swap out for your favorite berry such as strawberries or even sub in pieces of mango or peaches.
Do these muffins freeze well? Absolutely! Just wait for them to cool then place in ziploc freezer baggie and freeze. They will keep up to 3 months in the freezer.