Blueberry Muffins with Lemon Streusel

Just because is a great reason to make these 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.

It’s that time of year when you may see some really good deals on fresh blueberries which freeze up nicely in plastic zipper bags.

Tips for Freezing Blueberries

Here are some tips for freezing berries.

Preparation for freezing berries:

1. Remove the leaves and, or stems
2. Put the berries in a colander and rinse them in cool water
3. 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:

1. 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).
2. Place the berries in the freezer just long enough until they’re slightly frozen (about an hour).
3. Then transfer them to a plastic zipper bag.
4. Squeeze out as much air as possible from the bag before tightly sealing it.
5. Store in the freezer for up to 6 months.

Just a quick defrost and the blueberries are ready for use in recipes like these “Blueberry Streusel Coffee Cake with Lemon Glaze“, “Mango, Blueberry and Ginger Galette“, “Mini Loaf Banana Blueberry Bread“, and “Berry Wine Ice Cream Sauce“.

Let’s check out the 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.

Muffins:

Preheat the oven to 400 degrees F.

In a medium size bowl, add flour…

…sugar,

baking powder,

salt…

and mix together.

Next,

add the egg to a separate small bowl….

…whisk it up and

add to the flour mixture.

Add the canola oil…

and milk.

Mix together and…

With a spatula or large spoon, gently stir in the blueberries.

Then,

…to a cupcake paper-lined muffin pan, add the batter evenly for each muffin.

…set aside for a moment.

Streusel:

In a small bowl, add the brown sugar.

Zest a lemon and add it to the bowl.

Add the flour,

and butter.

Cold butter right out of the fridge works best for this so that the streusel crumbles aren’t too glumpy.

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

Top the muffins with the streusel and bake until done (about 20 to 25 minutes).

Let cool before serving and…

enjoy.

Thank you so much for stopping by CCC!

More Muffin Recipes You May Like:

Best Muffin Recipes from Brown Eyed Baker

Lemon Poppy Seed Muffins from Simply Recipes

Browned Butter Blueberry Muffins from Joy the Baker

Sour Cream Coffee Cake Muffins from Coupon Clipping Cook

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This recipe was originally posted on May 24, 2014.