There’s nothing quite like a warm muffin to start the day, especially ones that are full of bursting blueberries with hints of zesty lemon and topped with a crunchy buttery crumble!
Muffins are simple and fun to make. The best part is knowing you’ll have fresh hot out of the oven muffins in no time at all! They are my favourite to whip up when I’m craving a comforting snack to go along with a hot cup of coffee. And they are great for sharing with friends.
What I love about these lemon blueberry muffins is the addition of the streusel! This one simple addition elevates the muffin to the next level! You can easily omit the streusel if you like, but I highly recommend taking the time to do the extra step!
For me, streusel toppings (the recipes) are just a guideline to play around and add your favourite spices and nuts! Sometimes I’m in the mood for a little extra crunch and want to add toasted pecans or walnuts, and sometimes I’m looking for more of a sugary cinnamony bite. Whatever you desire, have fun with the topping and try new flavours that suit you.
Can you Freeze Lemon Blueberry Streusel Muffins?
You definitely can! Muffins freeze really well. Freeze muffins in an airtight container for 1-2 months or freeze individual muffins in freezer bags for 1-2 weeks. Reheat muffins as needed or let them defrost to room temperature. Note, the streusel topping will no longer have its crunch but they are still delicious regardless. You can also choose not to add the streusel topping if you know you will be freezing the muffins.
- Be careful not to overmix your batter. If you overmix the batter you will get a denser, heavier muffin. Mix the batter just until incorporated, it’s okay to see a few lumps and bits of flour.
- When using frozen fruit it’s best to add the fruit after you’ve mixed the batter just a little. Your batter can become frozen when using frozen fruit which may cause you to overmix the batter.
- Using paper cup liners will result in softer muffins on the outside. If you don’t use paper liners you will have crispier, darker muffins.
- Use an ice-cream scoop to evenly distribute batter into muffin cups. This will help with even baking.
- If you have any empty muffin cups while baking, add approx. 1 inch of water to the empty cups. This will also help with even baking and will stop your pan from warping.
Lemon Blueberry Streusel Muffins
These lemon blueberry streusel muffins are made with a combination of whole-wheat and all-purpose flour giving them a hearty texture that compliments the sugary streusel topping! They are full of bursting blueberries with hints of zesty lemon and topped with a crunchy buttery crumble!
- Prep Time: 8 mins
- Cook Time: 22 mins
- Total Time: 30 mins
- Yield: 12 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 1/2 cup (68g) all-purpose flour
- 3 Tablespoons unsalted butter, at room temperature
- 2 Tablespoons dark brown sugar
- 1 Tablespoon granulated sugar
- 1/8 teaspoon cinnamon (optional)
- 2 Tablespoons walnuts, chopped (optional)
- 1 cup (136g) all-purpose flour
- 1 cup (112g) whole-wheat flour
- 3/4 cup (150g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (4 oz) vegetable oil
- 3/4 cup (6 oz) full milk, at room temperature
- 2 Tablespoons lemon juice
- zest of one large lemon
- 2 cups blueberries
- Preheat oven to 375˚F. Line a muffin tin with paper cups and set aside.
- Make your streusel. Add all ingredients together; flour, butter, sugar, cinnamon, and nuts. Mix together with your hands until well incorporated and mixture starts to clump together. Set aside.
- In a large bowl add dry ingredients; all-purpose flour, whole-wheat flour, sugar, baking powder, and salt. Stir to mix and set aside.
- In another bowl add your wet ingredients; eggs, oil, milk, lemon juice, and lemon zest. Whisk together until well combined.
- Add wet ingredients to dry ingredients and mix together until just combined. Add blueberries and fold into batter.
- Spoon batter into muffin cups and top with streusel.
- Bake in the oven for 18-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Let muffins cool for 5-10 minutes before serving.
Store muffins in a tin for up to 3 days.
- Serving Size: 1
- Calories: 216
- Sugar: 18g
- Sodium: 97mg
- Fat: 5.6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 38.4g
- Fiber: 2.5g
- Protein: 5.4g
- Cholesterol: 41mg
Keywords: Lemon Blueberry, Muffins, Streusel, Breakfast
Yes, you can use fresh or frozen blueberries in muffins. Make sure to add frozen blueberries at the last minute as they freeze the batter while you try and mix in the blueberries. This may cause you to overmix the batter, yielding a dense muffin. So be careful not to overmix.
A streusel is a topping that is added to baking such as muffins, pies and cakes. It’s a crunchy crumble that is made with flour, sugar, and butter. It can have nuts and spices added to it as well.
No, you don’t need to use muffin liners but make sure to grease the cups before adding the batter. Using paper cup liners will result in softer muffins on the outside. If you don’t use paper liners you will have crispier, darker muffins.
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Would love to try the recipe. The flavor is so tasty
My family really enjoyed these muffins! They were a little different than my usual blueberry muffins with the whole wheat flour and streusel topping. The topping made exactly the right amount. Could I up the amount of lemon juice as I really love lemon?! Thanks Alie for sharing!
I’m so happy to hear you and family liked the muffins Jane. You could definitely add lemon zest to the streusel topping (to give more of a lemon bite) as well. Let me know how it goes if you try it out!