This Lemon Blueberry Streusel muffin recipe is one of my favourite muffin recipes when fresh blueberries are in season. Well, I make these delicious blueberry lemon muffins with dried blueberries too. Nobody can ever sense the difference, but get to enjoy some delicious breakfast muffins.
To make them extra special, make these blueberry muffins with streusel topping, extra buttery which means extra deliciousness, but with 3 simple ingredients flour, butter and sugar. I like to make a big batch of these blueberry streusel muffins and keep them handy for hurried weekday breakfasts. In case you wish to scroll past the recipe details, click on “Jump to Recipe” to check out the Recipe Card.
Why you will love this Lemon Blueberry Streusel Muffin?
- It has Blueberries. Yes, do we need any more reasons to love it? This is hands down one of our favourite breakfast muffin recipes due to its tangy and refreshing flavours. Plus it packs the punch of goodness of Blueberries.
- Always makes a big batch and comes in handy as breakfast on the go. These are like mini lemon blueberry cake which fits your carry-on Tupperware!
- In case blueberries aren’t in season, you can still make these muffins with dried ones. Tastes absolutely the same.
- Even better than the bakery ones because quality ingredients give the best blueberry muffins with streusel topping
How to Make Blueberry Muffins with Streusel Topping – Ingredient List
- Fresh Blueberries
- Lemon Zest & Lemon Juice
- All-purpose Flour
- Granulated Sugar
- Eggs
- Any neutral-flavoured oil
- Baking Powder & Baking Soda
- Milk
- Flour, Sugar & Butter for Streusel topping
Step-by-step instructions on how to make the best Blueberry Lemon Muffins with buttery Streusel on top
- First, prepare the fresh blueberries for baking. Take them in a bowl and coat them with some flour. This step is important as the flour coating would prevent the berries to slip down while baking and sticking at the bottom of the cake pan
- Prepare the streusel topping by combining the flour, sugar and cold butter into a lumpy mix
- Then prepare the cake batter by first whisking the eggs in a mixing bowl with granulated sugar, oil and a pinch of salt.
- Next, add the lemon zest and lemon juice to the wet mix.
- Now, place a sieve in the bowl and add the flour, baking powder and baking soda through it to the wet mix. Adjust the consistency of the batter by adding some milk
- Finally, add the blueberries and give everything a very gentle mix
- Line the muffin tin with muffin liners and fill each of them by 2/3rd. Top them with a heaped teaspoon of streusel topping and bake it at 200c for 10 mins and then bring the temperature down to 180c for another 15 mins
- Once the muffins have baked properly, bring them out and allow them to cool down completely
Equipment in use
Mixing Bowl | Pressure Cooker | Muffin Tray
In case you are looking for a classic cake recipe then my naked lemon blueberry cake with whipped cream frosting is perfect for celebrating special occasions during the spring season, like birthdays and anniversaries. If you are looking for an easy cake recipe for Easter, or days like Mother’s Day or Father’s Day, there cannot be anything easier or simpler than this healthy lemon blueberry cake.
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This Lemon Blueberry Streusel muffin recipe is one of my favourite muffin recipes when fresh blueberries are in season. Well, I make these delicious blueberry lemon muffins with dried blueberries too. Nobody can ever sense the difference, but get to enjoy some delicious breakfast muffins.
- 75 gms Fresh Blueberries
- 1 Lemon Zest & Lemon Juice
- 1 cup All-purpose Flour
- ½ cup Granulated Sugar
- 2 Eggs
- ⅓ cup Any neutral-flavoured oil
- ½ tsp Baking Powder
- ¼ tsp Baking Soda
- ¼ cup Milk
- ⅓ cup Flour
- 1 tbsp Sugar
- 2 tbsp Butter
-
First, prepare the fresh blueberries for baking. Take them in a bowl and coat them with some flour. This step is important as the flour coating would prevent the berries to slip down while baking and sticking at the bottom of the cake pan
-
Prepare the streusel topping by combining the flour, sugar and cold butter into a lumpy mix
-
Then prepare the cake batter by first whisking the eggs in a mixing bowl with granulated sugar, oil and a pinch of salt.
-
Next, add the lemon zest and lemon juice to the wet mix.
-
Now, place a sieve in the bowl and add the flour, baking powder and baking soda through it to the wet mix. Adjust the consistency of the batter by adding some milk
-
Finally, add the blueberries and give everything a very gentle mix
-
Line the muffin tin with muffin liners and fill each of them by 2/3rd. Top them with a heaped teaspoon of streusel topping and bake it at 200c for 10 mins and then bring the temperature down to 180c for another 15 mins
-
Once the muffins have baked properly, bring them out and allow them to cool down completely
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