Blueberry Muffins with Lemon Streusel

Name: Blueberry Muffins with Lemon Streusel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/4 cup flour; 1/4 cup brown sugar; 3 tablespoons cold butter (salted); Zest from 1 lemon; 1-3/4 cups flour; 1/2 cup sugar; 3 teaspoons baking powder; 3/4 teaspoon salt; 1 egg (beaten); 1/3 cup canola oil; 3/4 cup milk; 2 cups fresh blueberries (stems removed and rinsed)

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by Nancy

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Just because is a great reason to make these easy homemade blueberry muffins with lemon streusel.

When I think of blueberries, muffins come to mind and when I think of muffins, blueberries come to mind.

The two are a match made in heaven.

And these delicious blueberry muffins are also topped with a quick and easy lemon streusel.

Muffins are so easy to make, especially when using baking cup liners so you don’t have to grease the muffin tin.

And these muffins can be made with either fresh or frozen blueberries.

When fresh blueberries are on sale it’s a great time to stock up and freeze them for future use.

Here are some tips for freezing berries.

Tips for Freezing Blueberries

Preparation for freezing berries:

Remove the leaves and any stems
Put the berries in a colander and rinse them in cool water
Transfer the berries onto a paper towel-lined plate and let them completely air dry

To prevent the berries from freezing in a “solid block” form:

Spread the berries out on a pan or plate that will fit in your freezer (i.e., a large plate, small pizza pan or smaller size metal pan like a brownie pan).
Place the berries in the freezer just long enough until they’re slightly frozen (about an hour).
Then transfer them to a plastic zipper bag.
Squeeze out as much air as possible from the bag before tightly sealing it.
Store in the freezer for up to 6 months.

Let’s check out the ingredients.

Blueberry Muffins with Lemon Streusel ingredients

Muffins – Blueberries, flour, sugar, egg, baking powder, milk, canola oil, and salt

Streusel – Brown sugar, flour, butter, and lemon zest

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation

Preheat the oven to 400 degrees F.

Line a muffin baking pan with paper liners and set aside.

For the Streusel

In a small bowl, add brown sugar…

…lemon zest…

…flour…

…and cold butter.

Cold butter right out of the fridge works best for this so that the streusel crumbles don’t stick together.

Cut the butter into the mixture by smashing it with a fork until the mixture turns into small crumbles.

Set aside.

For the Muffin Batter

Dry Ingredients:

In a medium size bowl, add flour…

…sugar,

…baking powder and…

…salt.

Stir or whisk the ingredients together.

Set aside for a moment.

Egg, Canola Oil and Milk:

To a small bowl…

…add the egg.

Whisk the egg and…

…add it to the flour mixture.

To the bowl, add canola oil…

…and milk.

Stir together.

Blueberries:

With a spatula or large spoon…

…gently stir the blueberries into the batter.

Add Batter to the Muffin Pan:

To the cupcake paper-lined muffin pan, add the batter evenly for each muffin.

Top the Muffins with Streusel:

Add streusel to blueberry muffins in pan

Top the muffins evenly with streusel.

Bake

Bake the muffins in a preheated oven (at 400 degrees F.) until done when a toothpick inserted in the middle of a muffin comes out clean (about 20 to 25 minutes).

Cool

Let cool before serving.

Thank you so much for stopping by CCC!

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