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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 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.
  • 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.