How To Make Lemon Blueberry Muffins
These lemon blueberry muffins are fresh summery sweet treats with juicy blueberries and an added pop of freshness from the lemons.
- 1½cupsblueberries,fresh or frozen
- 2cupsall-purpose flour,+3 tbsp, divided
- 1½tspbaking powder
- ½cupunsalted butter,softened
- 1cupgranulated sugar
- 2tspvanilla extract
- 1tbsplemon juice
- 1tbsploosely-packed lemon zest
For Streusel Topping:
- 2tbspbutter,melted, slightly cooled
- 2tbspall-purpose flour
- 2tbspgranulated sugar
- ¼cupraw sugar
Preheat oven to 350 degrees F. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
In a small mixing bowl, toss blueberries with 3 tablespoons of flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
In a separate small mixing bowl, whisk together flour, baking powder and salt and set aside.
In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
Fill muffin cups about ¾ full of batter. Sprinkle each cup of batter with about 1 tablespoon streusel topping.
Bake at 350 degrees for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack. Serve immediately or store in a sealed container for up to 3 days.
Whisk together all ingredients until combined and mixture is crumbly.
- Calories: 210.02kcal
- Fat: 8.21g
- Saturated Fat: 4.90g
- Trans Fat: 0.29g
- Monounsaturated Fat: 2.17g
- Polyunsaturated Fat: 0.49g
- Carbohydrates: 31.62g
- Fiber: 0.82g
- Sugar: 18.13g
- Protein: 2.90g
- Cholesterol: 42.97mg
- Sodium: 120.71mg
- Calcium: 50.81mg
- Potassium: 53.55mg
- Iron: 1.00mg
- Vitamin A: 74.11µg
- Vitamin C: 2.20mg
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