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

Blueberry Muffins 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.

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.

Muffins:

Preheat the oven to 400 degrees F.

Add flour to mixing bowl

In a medium size bowl, add flour…

Add sugar to mixing bowl

…sugar,

Add baking powder to mixing bowl

baking powder,

Add salt to mixing bowl

salt…

Mix dry ingredients in bowl

and mix together.

Add egg to bowl

Next,

Dry ingredients and egg in bowl

add the egg to a separate small bowl….

Whisk egg in bowl

…whisk it up and

Add egg to flour mixture

add to the flour mixture.

Add canola oil to flour mixture

Add the canola oil…

Add milk to flour mixture

and milk.

Whisk flour mixture in bowl

Mix together and…

Blueberries in muffin batter in bowl

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

Stir blueberries in batter in bowl

Then,

Baking cup liners in pan

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

Add muffin batter to baking cup liners

…set aside for a moment.

Streusel:

Add brown sugar to bowl

In a small bowl, add the brown sugar.

Lemon zest on plate

Zest a lemon and add it to the bowl.

Add flour to brown sugar in bowl

Add the flour,

Butter in streusel mix in bowl

and butter.

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

Brown Sugar Streusel in bowl

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

Add streusel to blueberry muffins in pan

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

Blueberry Muffins with Lemon Streusel

Let cool before serving and…

Blueberry Muffins with Lemon Streusel

enjoy.

Blueberry Muffins with Lemon Streusel

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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Blueberry Muffins with Lemon Streusel

Blueberry Muffins with Lemon Streusel

Just because is a great reason to make these.
5 from 1 vote

Ingredients

For the Muffins:

  • 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

For the Lemon Streusel:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 3 tablespoons cold butter (salted)
  • Zest from 1 lemon

Instructions

For the Muffins:

  • Preheat the oven to 400 degrees F. 
  • In a medium size bowl, add the flour, sugar, baking powder, salt and mix together. 
  • Add the egg, canola oil and milk. Mix together. With a spatula or large spoon, gently stir in the blueberries.
  • To a cupcake paper-lined muffin pan, add the batter evenly for each muffin.  Set aside for a moment.

For the Lemon Streusel:

  • In a small bowl, add the brown sugar, lemon zest, flour, and butter. Cut (or smash) the butter into the mixture by using a fork until the mixture turns into small crumbles. 
  • Top the muffins with the streusel and bake until done when a toothpick inserted in the middle of a muffin comes out clean (about 20 to 25 minutes). 
  • Let cool before serving.

Notes

TIPS:

Tips for freezing berries for use in muffins, smoothies, cakes, or sauce for ice cream.
Preparation for freezing berries:
  1. Remove the leaves and, or stems
  2. Put the berries in a strainer or colander and rinse them in cool water
  3. Transfer the berries on to 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 sized 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 freezer zip-top 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.

This recipe was originally posted on May 24, 2014.