Blueberry Lemon Streusel Muffins #Recipe

8,462 views

I made these muffins right after the last time we went blueberry picking. They were amazing. Like I ate 4 of them because I couldn’t say no! They were SO good and you bet I did an extra 5 miles that day. I shared this photo on my instagram and you guys were already asking for the recipe. I’m going to try and grab 5 more pounds of blueberries this week and plan on making these in bulk and freezing them for yummy quick breakfasts once school starts.

cf903f36f57311e2880022000ae90e37_7

In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix.

Blueberry Lemon Streusel Muffins 21

In another take your blueberries and a spoonful of your dry mix and toss. This actually will help your blueberries stay put in the batter and not sink to the bottom.

Blueberry Lemon Streusel Muffins 22

In your last bowl combine the vegetable oil, egg, and milk. Whisk.

Blueberry Lemon Streusel Muffins 20

Blueberry Lemon Streusel Muffins 19

Now, when you make breads and muffins you don’t want to mix it a lot. The key is that lumpy is better. Ditch the whisk and grab a baking spatula. Combine the flour mixture with the butter mixture all at once and then mix.

Blueberry Lemon Streusel Muffins 9

It’s okay to leave it a little unmixed when you add your blueberries so you can give it a few last turns to combine it all.

Blueberry Lemon Streusel Muffins 8

 

Blueberry Lemon Streusel Muffins 7

These really don’t rise so when you add them to the muffin pan fill them right to the top.

Blueberry Lemon Streusel Muffins 5

The streusel topping is easy. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you’re like me just use your hand.

Blueberry Lemon Streusel Muffins 6

Then sprinkle over the muffin batter. More is better, I promise.

Blueberry Lemon Streusel Muffins 3

See this muffin? It’s actually sad that it didn’t get enough streusel topping. When I made them I was really trying to keep them as low calorie as possible so I could enjoy them, but the ones with the most topping were by far the best.

Blueberry Lemon Streusel Muffins 2

Don’t they look delicious?

Blueberry Lemon Streusel Muffins 23

5.0 from 5 reviews

Blueberry Lemon Streusel Muffins Recipe
Recipe type: Breads, Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
These will become your favorite muffins!
Ingredients
  • Muffins:
  • 1½ Cups All Purpose Flour
  • ¾ Cup sugar
  • 2 Teaspoon baking powder
  • Pinch of salt
  • Zest 1 Lemon
  • ⅓ Cup vegetable oil
  • 1 Lg. egg
  • ⅓ Cup milk
  • 2 Cups blueberries
  • Streusel Topping:
  • ½ Cup sugar
  • ½ Cup flour
  • ¼ Cup butter (cold)
  • 1 Teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees.
  2. In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix.
  3. In another take your blueberries and a spoonful of your dry mix and toss. This actually will help your blueberries stay put in the batter and not sink to the bottom.
  4. In your last bowl combine the vegetable oil, egg, and milk. Whisk.
  5. Combine the flour mixture with the butter mixture all at once and then mix. Don’t over mix!
  6. Add your blueberries and mix as little as possible.
  7. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you’re like me just use your hand. Then sprinkle over the muffin batter.
  8. Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.

Blueberry Lemon Streusel Muffins

Sawyer devoured his. (and so did the rest of us)

IMG_1234

What’s your favorite way to use blueberries?

About Jennifer MomSpotted

Jennifer, the mom behind the Mom Spotted blog, is located in Western Ma. She has three boys, Johnny (13), Gavin (7), & Sawyer (2). She is married to her high school sweetheart. On Mom Spotted you'll find a fun selection of recipes, family fun, product reviews, and more! She's a Pampers Mom, Kolcraft Mom, Wilton Mom, and more. You can also find her on twitter @MomSpotted and Facebook.



Comments

  1. yummy!

  2. Thanks for the recipe, I can’t wait to make these. I think I’m gonna get extra blueberries now and freeze them so that when my lemons ripen, I can use a fresh lemon from my back yard for the zest. =)
    I totally agree with you & Sawyer that more streusel is always better.

  3. You are killing me girl. My two favorite combos in a baked treat. They look amazing!!

  4. I just bought a bunch of fresh blueberries so I was looking for a recipe to use up some of them – thanks!

  5. Tiffany Schmidt says:

    I haven’t used a lemon blueberry combination. These look delicious. Thank you!

  6. Wow These look delish….Are you using regular blueberries or wild blueberries?

  7. Thanks Jen.

  8. Cara Daymude says:

    love blueberry’s muffins
    :) repinned thanks :)

  9. Kimberly M. says:

    My 3 grandsons are all blueberry muffin crazy. I have never made them with lemon. This looks and sounds delicious. I am going to try this on them and see if they like it. We all went blueberry picking together so these will be great to make with our blueberries we picked and froze. Thank you for the recipe.

  10. Everything about these wants my to ditch my diet and dive in! Delicious!

  11. I am definitely making these today!

  12. These look delicious. We’ve got some locally-picked blueberries in the freezer and they could be great for this recipe.

  13. Michael Lambert says:

    I love both these ingredients and to mix the two together sounds good. This recipe really sounds good.

  14. YUMMMMMM!

  15. Could you use frozen blueberries? If so would you recommend thawing them beforehand?

  16. I may never use another blueberry recipe again, these are so good. About to make my second batch this week. I’ve also done it with mostly whole wheat flour and with frozen blueberries with great results!

  17. Thank you so much for sharing your recipe! These were great. I was wondering if maybe the streusel topping has a typo though because there didn’t seem to be enough butter to cut into that amount of flour and sugar. Should it say “1/4 pound of butter” instead of “1/4 cup butter”? Just curious. I hope to make these again, but I will probably adjust that part next time. :)

    • Nope, we just used 1/4 cup. It was a little on the dry side but I never figured out the downed measurements. I would just put a little less flour and sugar next time.

  18. I LOVE this recipe! I did however make a few modifications to the recipe!

    My modified recipe:

    Muffins:
    1½ Cups Whole Wheat Flour
    ¾ Cup sugar
    2 Teaspoons baking powder
    2 Tablespoons Poppy Seeds
    Pinch of salt
    Zest 2 Lemons
    Juice 1 whole Lemon
    ⅓ Cup canola oil
    1 Lg. egg
    ⅓ Cup milk
    1 Teaspoon Vanilla Bean Paste
    1 Cup fresh blueberries

    yumyum! Enjoy :)

  19. Heather M. says:

    I’ve made these muffins twice now, I’m loving them! Instead of making the streusel top, I just sprinkled them with sugar and Cinnamon, it made a nice slightly crunchy layer.

Add Your Comment

*

Rate this recipe: