The best lemon blueberry muffins! Made with fresh blueberries, lemon zest, Greek yogurt, buttermilk, and a cinnamon-sugar streusel topping, these moist and tender muffins will be your new favorite breakfast.
Ingredients
For the Muffins:
1cupfresh blueberries
2cups+ 1 Tablespoon all-purpose flour
1teaspoonbaking powder
½teaspoonlemon zest
¾cupgranulated sugar
1large eggroom temperature
¼cupvanilla greek yogurt
⅓cupvegetable oil
½cupbuttermilk
2teaspoonslemon juice
For the Streusel Topping:
¼cuplight brown sugar
2Tablespoonsgranulated sugar
¼cupall-purpose flour
1teaspooncinnamon
2Tablespoonsbuttercubed
Instructions
Preheat the oven to 350℉. Line a muffin tin with paper liners or coat with nonstick spray and set aside.
Place blueberries in a small bowl and sprinkle with 1 Tablespoon of flour. Gently toss to coat the blueberries. Set aside.
In a medium bowl, whisk to combine the remaining 2 cups flour, baking powder, and lemon zest. Set aside.
In a large mixing bowl, whisk to combine the granulated sugar and egg. Add the greek yogurt, vegetable oil, buttermilk, and lemon juice; mix to combine.
Add the wet ingredients to the dry ingredients and fold until they’re almost fully combined.
Using a rubber spatula, gently fold the blueberries into the batter.
Spoon the batter into each liner until it is ⅔ full. I use a ¼ cup cookie scoop to ensure that they’re all the same size. Set muffin tin aside while you make the topping.
In a medium-sized bowl, stir to combine the flour, brown sugar, granulated sugar, and cinnamon. Add butter and cut the butter in with a fork or pastry cutter until the topping is crumbly and resembles wet sand. Sprinkle the crumb topping over the muffins, lightly pressing it into the batter.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool fully.
Notes
Store muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or bring to room temperature before serving.You can use frozen blueberries instead of fresh (do not thaw).