Lemon Blueberry Streusel Muffins

Updated at: Mon, 08 Jul 2024 20:38:06 GMT

Step 1

Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.

Step 2

In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.

Step 3

In a medium-sized bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.

Step 4

In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.

Step 5

Add in lemon juice, oil, butter, buttermilk, egg, egg yolk, and vanilla. Whisk until well combined. It’s okay if it is clumpy.

Step 6

Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.

Step 7

In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.

Step 8

Add the blueberries and mix in a few times.

Step 9

Evenly divide the batter between the muffin liners.

Step 10

Sprinkle streusel on top.

Step 11

Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

Step 12

Enjoy!!

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