Lemon Blueberry Streusel Muffin Recipe
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.
Servings 12 pieces
Ingredients
- 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
For Streusel topping
- ⅓ cup Flour
- 1 tbsp Sugar
- 2 tbsp Butter
Instructions
- 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 pan75 gms Fresh Blueberries
- Prepare the streusel topping by combining the flour, sugar and cold butter into a lumpy mix1 tbsp Sugar, 2 tbsp Butter, ⅓ cup Flour
- Then prepare the cake batter by first whisking the eggs in a mixing bowl with granulated sugar, oil and a pinch of salt.½ cup Granulated Sugar, 2 Eggs, ⅓ cup Any neutral-flavoured oil
- Next, add the lemon zest and lemon juice to the wet mix.1 Lemon Zest & Lemon Juice
- 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 milk1 cup All-purpose Flour, ½ tsp Baking Powder, ¼ tsp Baking Soda, ¼ cup 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