Blueberry Muffins with Lemon Streusel

Name: Blueberry Muffins with Lemon Streusel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1-3/4 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); 1/4 cup flour; 1/4 cup brown sugar; 3 tablespoons cold butter (salted); Zest from 1 lemon

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by Nancy

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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:

Remove the leaves and, or 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.

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 in a preheated oven (at 400 degrees F.) until done (about 20 to 25 minutes).

Let cool before serving.

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