Best 3 Lemon Streusel Blueberry Muffins Recipes

Lemon streusel blueberry muffins are a delightful treat that combines the flavors of fresh blueberries, tangy lemon, and a crunchy streusel topping. These muffins are perfect for a quick breakfast, a sweet snack, or a special brunch. With their moist and fluffy texture, bursting blueberries, and a hint of lemon zest, these muffins are sure to be a hit with everyone who tries them. Whether you're a seasoned baker or just starting out, this article will provide you with all the information you need to create the perfect lemon streusel blueberry muffins in your own kitchen.

Let's cook with our recipes!

LEMON-STREUSEL BLUEBERRY MUFFINS

Lemon-Streusel Blueberry Muffins image

My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.-Shirley Riley, Water Valley, Mississippi

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 17

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1-1/2 cups fresh or frozen unsweetened blueberries
LEMON STREUSEL:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 262 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 234mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

STREUSEL-TOPPED LEMON BLUEBERRY MUFFINS

Streusel-Topped Lemon Blueberry Muffins image

Categories Fruit

Number Of Ingredients 14

Ingredients

1 1/2 cups Mom's Best Cereals Blueberry Wheatfuls
2 tablespoons Brown Sugar (packed)
1/2 teaspoon Cinnamon (ground)
1 tablespoon Butter (firm)
1 piece Egg
1/3 cup Oil (Canola or preferred oil)
1/4 cup Brown Sugar (packed)
3/4 cup Low-fat Milk
2 teaspoons Lemon Zest
1 1/4 cups White Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon (ground)
3/4 cup Blueberries (fresh or frozen, thawed and drained)

Steps:

Preheat oven to 400°. Place paper baking cups in 12 regular-size muffin cups or grease bottoms of muffin cups.
Crush Mom's Best Cereals Blueberry Wheatfuls in food processor. Set aside.
Mix ¼ cup crushed cereal, 2 tablespoons brown sugar, ½ teaspoon cinnamon and butter in small bowl until crumbly; set aside.
Beat egg, oil, brown sugar, milk and lemon zest in large bowl. Stir in remaining crushed cereal, flour, baking powder, salt and cinnamon just until moistened. Gently stir in blueberries. Divide batter among muffin cups; sprinkle with topping.
Bake 15-20 minutes or until golden brown. Enjoy!

BLUEBERRY LEMON STREUSEL MUFFINS RECIPE - (4.5/5)

Blueberry Lemon Streusel Muffins Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 15

Ingredients

Muffins:
1 1/2 Cups All Purpose Flour
3/4 Cup sugar
2 Teaspoon baking powder
Pinch of salt
Zest 1 Lemon
1/3 Cup vegetable oil
1 Lg. egg
1/3 Cup milk
2 Cups blueberries
Streusel Topping:
1/2 Cup sugar
1/2 Cup flour
1/4 Cup butter (cold)
1 Teaspoon cinnamon

Steps:

Preheat oven to 400 degrees. In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix. In another take your blueberries and a spoonful of your dry mix and toss. This actually will help your blueberries stay put in the batter and not sink to the bottom. In your last bowl combine the vegetable oil, egg, and milk. Whisk. Combine the flour mixture with the butter mixture all at once and then mix. Don't over mix! Add your blueberries and mix as little as possible. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you're like me just use your hand. Then sprinkle over the muffin batter. Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.

Tips:

Use fresh or frozen blueberries for the best flavor. If using frozen blueberries, do not thaw them before adding them to the batter.
For a streusel topping that is extra crunchy, use a combination of brown sugar and granulated sugar.
If you don't have a muffin pan, you can also bake these muffins in a 9x13 inch baking dish. Just increase the baking time to 30-35 minutes.
These muffins are best served warm with a cup of coffee or tea.

Conclusion:

Lemon streusel blueberry muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy crumb, sweet and tangy lemon flavor, and crunchy streusel topping, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy breakfast or snack, give these lemon streusel blueberry muffins a try.