Lemon Blueberry Muffins with Streusel Topping

Lemon Blueberry Muffins with Streusal Topping | Revamperate Lemon Blueberry Muffins with Streusal Topping | Revamperate
Goooood morning! Have I told you that breakfast is my favorite meal? Even when I don’t have cake for breakfast, it’s still my favorite meal. Give me eggs, french toast, waffles, donuts and muffins for the rest of my life, and I’ll have no regrets. Today I’m sharing my favorite kind of muffin – lemon blueberry muffins with streusel topping. You can’t go wrong with lemon and blueberries!

This recipes makes a small batch of muffins, so you’ll want to double it for more muffins. I always try to make things in small batches because Andrew and I will never eat it all by ourselves, which is why I tend to bring all of the food I make to work. Not with these muffins! We finished off these babies all by ourselves in one day…oops. No shame. They were delicious with my morning coffee and Saturday morning TV.

Streusel topping ingredients:

  • 2 tbs butter, melted and cooled
  • 4 tbs flour
  • 4 tbs sugar

Start by preparing the streusel topping. In a small bowl, whisk together the melted butter, flour and sugar until crumbly.

Lemon Blueberry Muffins with Streusal Topping | Revamperate

Muffin ingredients (makes 6-8 muffins):

  • 1/2 cup blueberries
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbs butter, soft
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 tbs lemon juice
  • 1 tbs lemon zest

In one bowl, whisk together the flour, baking soda, and salt and set aside.

With a whisk attachment, mix together the softened butter and sugar in a separate bowl until creamy. Add in the milk, vanilla, egg, lemon juice and lemon zest and continue to whisk until smooth. Fold in the dry ingredients and stir with the spatula or spoon until a small amount of white is still showing. Lastly, stir in the washed blueberries.

Lemon Blueberry Muffins with Streusal Topping | Revamperate
Fill muffin cups 3/4 full and sprinkle the streusel topping on top. Bake on 350 degrees for 20-24 minutes until an inserted toothpick comes out clean. Let them cool for several minutes before removing from the muffin tin.

Serve with coffee or a glass of milk and enjoy! Whether you’re eating them for breakfast, lunch or maybe a midday snack, they’re the perfect lemony treat without being overpowering.


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