Bakery Style Lemon Blueberry Streusel Muffins for a Refreshing Treat
Enjoy the delightful combination of lemon and blueberries in these delicious muffins, topped with a buttery streusel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tablespoons all-purpose flour for streusel
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, vanilla extract, egg, sour cream, lemon zest, and lemon juice.
- Mix the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
- In a small bowl, mix brown sugar, rolled oats, and flour for streusel.
- Spoon the batter into the prepared muffin tin and sprinkle the streusel on top.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For best results, use fresh blueberries.
- These muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg