Blueberry Muffins with Lemon Streusel
Just because is a great reason to make these.
When I think of blueberries, muffins come to mind and when I think of muffins, blueberries come to mind.
Muffins are so easy to make too especially when using baking cup liners so you don’t have to grease the muffin tin.
I’m really liking recipes with blueberry and lemon lately.
To me, the taste when pairing the two flavors as simple, fresh and natural.
To add a little bling to blueberry muffins a quick and easy thing to do is top them with streusel which has just a few ingredients from right out of the pantry.
The streusel in this recipe has a bit of lemon zest in it but feel free to leave it out if you don’t have a lemon on hand.
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 if you buy more than you use.
Here are some tips for freezing berries.
Preparation for freezing berries:
- Remove the leaves and, or stems
- Put the berries in a strainer or colander and rinse them in cool water
- Transfer the berries on to a paper-towel lined plate and let them completely air dry
To prevent the berries and fruit from freezing in a “solid block” form:
- Spread the berries and fruit 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).
- Place the berries and fruit in the freezer just long enough until they’re slightly frozen (about an hour).
- Then transfer them to a plastic Ziploc or zip-top bag.
- Squeeze out as much air as possible from the bag before tightly sealing it.
- 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 for these scrumptious muffins.
For the Muffins – blueberries, flour, sugar, egg, baking powder, milk, canola oil, and salt
For the Streusel – brown sugar, flour, butter, and lemon zest
A printable recipe with the measurements and instructions is located at the bottom of this post.
Here’s how to make it.
For the 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.
For the 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 Muffin from Coupon Clipping Cook
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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
- 1 tablespoon butter cold
- 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. Add the batter to a lined muffin tin and set aside for a moment.
- 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:- Remove the leaves and, or stems
- Put the berries in a strainer or colander and rinse them in cool water
- Transfer the berries on to a paper-towel lined plate and let them completely air dry
- 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).
- Place the berries in the freezer just long enough until they’re slightly frozen (about an hour).
- Then transfer them to a plastic freezer zip-top bag.
- Squeeze out as much air as possible from the bag before tightly sealing it.
- Store in the freezer for up to 6 months.
This recipe was originally posted on May 24, 2014.
