Prep time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 24
These Blueberry Lemon Muffins are one of my ultimate favorite muffins with lemony crumbs, sugar crust, and loaded with blueberries. These delightful muffins are irresistible!
Ingredients
2 eggs
2 c. plus 3 tablespoons flour, divided
1 ½ teaspoon baking powder
½ c. butter, unsalted and room temperature
1 c. sugar
7 tablespoons milk
1 tablespoon lemon extract
½ teaspoon salt
1 tablespoon lemon zest
1 ½ c. blueberries, fresh or frozen
Streusel:
2 tablespoons melted butter
¼ c. sugar
2 tablespoons flour
¼ c. brown sugar
How to make Blueberry Lemon Muffins
Step 1: Prepare the oven. Preheat it to 350 degrees. In a muffin pan, place paper muffin cups.
Step 2: In a small bowl, whisk the streusel topping.
Step 3: Place the blueberries and 2 tbsp flour in a different small bowl. Toss well to make sure the blueberries are completely coated with flour. Take the blueberries out using a slotted spoon and shake the excess flour off.
Step 4: Combine the flour, baking powder, and salt in a medium bowl.
Step 5: Mix the butter and sugar in a large bowl until fluffy. Add the eggs along with the vanilla, milk, lemon extract, and lemon zest. Beat well using an electric mixer. Then, mix in the flour until just combined. Next, gently fold in the blueberries.
Step 6: Fill each lined muffin cup to about ⅔ full and sprinkle each with about 1 tablespoon of streusel topping.
Step 7: Place in the preheated oven and bake for about 20 to 25 minutes or until the tops of the muffins are golden brown. The muffin is done once a toothpick inserted in the middle comes out clean.
Step 8: Remove the muffin pan from the oven and let the muffins cool for a couple of minutes before transferring the muffins on a cooling rack.
Step 9: Serve the muffins right away or tightly cover them and keep them on the counter.