Description

Tall, domed, and moist blueberry muffins with a bright lemon streusel topping. This recipe uses simple tricks like freezing berries and gentle mixing to achieve a bakery-quality texture.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 cup (200g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup (115g) unsalted butter, melted and cooled
2 large eggs, room temperature
1/2 cup (120g) plain yogurt
1/2 cup (120ml) whole milk
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
1 tablespoon flour (for tossing berries)
1/2 cup (60g) all-purpose flour (for streusel)
1/4 cup (50g) granulated sugar (for streusel)
1/4 cup (50g) brown sugar (for streusel)
1/4 cup (55g) unsalted butter, cold and cubed (for streusel)
1 teaspoon lemon zest
1/2 teaspoon cinnamon (optional)

Instructions

Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk melted butter, eggs, yogurt, milk, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Stir gently with a spatula until just incorporated; batter should be shaggy with some flour streaks visible. Do not overmix.
Toss blueberries in 1 tablespoon of flour. Gently fold them into the batter.
In a small bowl, combine 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, and lemon zest. Cut in cold cubed butter until mixture resembles coarse crumbs.
Divide batter evenly among muffin cups, filling almost to the top. Top each with a generous tablespoon of streusel, pressing slightly to adhere.
Bake at 425°F (220°C) for 5 minutes. Without opening the door, reduce temperature to 350°F (175°C) and bake for another 15-18 minutes, or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, freeze blueberries for 30 minutes before folding into batter to prevent sinking and color bleeding. Ensure butter for streusel is cold to maintain crumb texture. Do not overmix the batter to avoid tough muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 24
Sodium: 350
Fat: 11
Saturated Fat: 6
Carbohydrates: 42
Fiber: 1
Protein: 5

Keywords: blueberry muffins, lemon streusel, bakery style muffins, easy breakfast, homemade muffins, lemon blueberry