Lemon Blueberry Muffins with streusel topping

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Blueberry Lemon Muffins topped with sweet streusel crumbs are perfect for breakfast or an afternoon snack. A moist, delicious and easy-to-make treat.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 296kcal

2 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 teaspoon lemon zest
2 Tablespoons lemon juice
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries (if using fresh berries, toss with 1 Tablespoon flour)
Garnish: powdered sugar

Preheat oven to 400°F. Place paper or silicone liners in muffin tin cavities.
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 the dry mixture. Mix until just combined.
Fold in blueberries.
Divide muffin batter between 12 muffin cups. They will be full. 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)
When they are cool, sprinkle with powdered sugar for that bakery-style finish.

Store the muffins in an airtight container at room temperature for up to 3 to 4 days or in the refrigerator for 1 week.

To freeze, place the cooled muffins in a freezer-safe container or freezer bag and freeze for up to 3 months.