Just because is a great reason to make these easy homemade 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.

Blueberries in Colander

Tips for Freezing Blueberries

Preparation for freezing berries:

  1. Remove the leaves and any 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.

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

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

Preparation

Preheat the oven to 400 degrees F.

Baking cup liners in pan

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

For the Streusel

Add brown sugar to bowl

In a small bowl, add brown sugar…

Lemon zest on plate

…lemon zest…

Add flour to brown sugar in bowl

…flour…

Butter in streusel mix in bowl

…and cold butter.

Brown Sugar Streusel in bowl

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:

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 and…

Add salt to mixing bowl

…salt.

Mix dry ingredients in bowl

Stir or whisk the ingredients together.

Set aside for a moment.

Egg, Canola Oil and Milk:

Add egg to bowl

To a small bowl…

Dry ingredients and egg in bowl

…add the egg.

Whisk egg in bowl

Whisk the egg and…

Add egg to flour mixture

…add it to the flour mixture.

Add canola oil to flour mixture

To the bowl, add canola oil…

Add milk to flour mixture

…and milk.

Whisk flour mixture in bowl

Stir together.

Blueberries:

Blueberries in muffin batter in bowl

With a spatula or large spoon…

Stir blueberries in batter in bowl

…gently stir the blueberries into the batter.

Add Batter to the Muffin Pan:

Add muffin batter to baking cup liners

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).

Blueberry Muffins with Lemon Streusel

Cool

Blueberry Muffins with Lemon Streusel

Let cool before serving.

Blueberry Muffins with Lemon Streusel

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Blueberry Muffins with Lemon Streusel

Blueberry Muffins with Lemon Streusel

Just because is a great reason to make these homeade blueberry muffins.
5 from 2 votes

Ingredients

Lemon Streusel:

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

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

Equipment

  • Muffin baking pan

Instructions

Preparation:

  • Preheat the oven to 400 degrees F. 
  • Line a muffin baking pan with paper liners and set aside.

For the Lemon Streusel:

  • In a small bowl, add 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. Set aside.

For the Batter:

  • Dry Ingredients -In a medium size bowl, add flour, sugar, baking powder and salt. Whisk the ingredients together. 
  • Egg, Canola Oil and Milk – To the bowl, add the beaten egg, canola oil and milk. Stir the ingredients together. With a spatula or large spoon, gently stir in the blueberries.

Add Muffin Batter to the Baking Pan:

  • To the paper-lined muffin pan, add the batter evenly for each muffin. 
  • Top the muffins evenly with streusel.

Bake, Cool and Serve:

  • Bake 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)
  • Let cool before serving.

Notes

TIPS:

  1. For the Streusel – Cold butter right out of the fridge works best so that the streusel crumbles don’t stick together.

This recipe was originally posted on May 24, 2014.

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