Okay, I know I’m prone to hyperbole and declaring things THE BEST.
But you guys.
These are the best muffins of all time.
The. Freaking. Best.
We had a brinner situation last night with eggs and bacon for dinner, with these muffins as a side slash dessert. And we absolutely inhaled them. I asked my dad if he tasted one and he said no. He tasted three.
They are muffin perfection. The most tender muffin, with juicy blueberries exploding throughout. A crumbly and cinnamon sugary streusel topping perfectly complimented by the lemon flavor of the muffin. I’m telling you guys, these are unreal.
Let’s be honest- these muffins are really more of an unfrosted cupcake. But it’s an unfrosted cupcake with fruit, and you can call it breakfast.
If you want to make these healthier, go sit in the corner and cry for awhile.
There is a time and a place for healthy muffins. And there is a time and a place for these. The time is now, and the place is your house. Make these, my friends. You’ll love them.
Muffin but love, baby.
Start by whisking together your dry ingredients, and then gently tossing the blueberries into the flour mixture. Tossing the blueberries in flour helps the blueberries not sink into a sad heap at the bottom of your muffins.
Cream together the other ingredients, and then very gently fold in the flour and blueberries. Don’t over mix here! Mix until just barely combined. Over mixing can lead to a dense muffin and dense muffins can lead to sadness. 
For the streusel topping, combine all ingredients in a bowl and mix together with a fork until it’s combined to the texture of wet sand. I usually give up on the fork halfway through and get in there with my fingers.
Fill the muffin tins about 3/4 full with batter.
Sprinkle a scant tablespoon of the streusel topping over each muffin. If you could make a big mess while you’re doing this, I’d feel a lot better about myself.
Bake for 20-25 minutes, or until a toothpick comes out clean- some moist crumbs are a-okay too. Just not wet batter. Let cool completely. Then eat and die and go to heaven.
Lemon Blueberry Muffins
Ingredients
For muffins
- 2 1/4 c flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 c blueberries
- 1/2 c butter softened
- 1 c sugar
- 2 eggs
- 2 tsp vanilla
- 1/2 c milk
- 2 tbsp lemon juice
- zest of 1 lemon
For streusel topping
- 1/2 c brown sugar
- 1/3 c flour
- 1/4 c butter softened
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350. Prepare muffin tin with liners or cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Gently stir in blueberries to coat them in flour to prevent from sinking to the bottom of the muffins.
- In a large bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, and lemon zest and mix until smooth.
- Carefully fold in flour and blueberry mixture. Mix until just combined.
- For streusel topping: Combine all ingredients in a medium bowl. Mix together with a fork or with your fingers until it is fully combined and the consistency of wet sand.
- Fill muffin cups about 3/4 full with batter, and sprinkle with a scant tablespoon of the streusel topping.
- Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean, or with moist crumbs.
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